This is a recipe for an Electric Pressure Cooker, these units are fabulous, they produce your favourite meals in a fraction of the time, this is one pot cooking at it’s best. This recipe cooks a whole chicken in 30 minutes, this means that you can have a mid week roast in no time at all!
There is a brilliant one currently on sale in Aldi.
Serves 4-6 people depending on how hungry you are!
1 tbsp finely chopped fresh rosemary, plus a few extra sprigs
30g soft butter
1 lemon, zested
2-3 garlic cloves
1 tsp sea salt
freshly ground black pepper
1 medium size chicken (approx 1.5kg)
1 small glass of dry white wine or chicken stock
2 onions, peeled and thickly sliced
1. Start by making the herb butter. Pound the chopped rosemary, butter, lemon zest, garlic, salt and a good grind of black pepper in a mortar and pestle until it is smooth.
2. The aim is to get the butter under the skin of the chicken, so lift the skin slightly and then put a finger in and loosen the skin from the chicken breast, this creates a ‘pocket’ for you to add the butter. Spoon in some of the butter and push it down and around the breast. Repeat with the other side. Keep a little to rub over all over the chicken.
3. Slice the lemon in half and add half to the cavity of the chicken along with a sprig of rosemary.
4. Use the saute function to sear your chicken on all sides, this will give the chicken some colour when cooked. When browned on all sides remove and set this aside for a minute. Cancel the sear function.
5. Add the sliced onions so that they fit in the bottom of the pot. Add the wine or stock to the cooking pot and the last sprig of rosemary to the cooking liquid. Place the chicken on top of the onions, by doing this the chicken does not come into contact with the base where the skin can catch slightly and the onions will add a lovely flavour to the gravy.
6. Give the chicken another sprinkle with salt and pepper and a sprinkle with any stray bits of rosemary and secure the lid.
7. Select the Chicken Function and set the time to 30 minutes. Cook under pressure. When the chicken has finished cooking, leave the unit for 10 minutes to give the chicken time to rest. Release any remaining pressure and remove the chicken. If you want to brown it further pop it under a hot grill for 5 minutes to crisp the skin which I like to do.
8. Remove the chicken and set aside, skim any fat away from the juice remaining in the cooking pot and thicken the remaining liquid with cornflour or reduce it down by bringing it back to the boil on the saute function and bubble away until reduced, strain through a sieve and serve with the chicken.
Serve with a selection of vegetables or a simple salad.
Tip: When you have finished with the chicken carcass why not make a homemade chicken stock? Simply add a chopped onion, a couple of chopped carrots, 2 chopped celery sticks , a small bunch of fresh parsley, 2 bay leaves and a generous pinch of peppercorns. Simply add 6 pints of water and break up the carcass, add vegetables and cook on the Soup function under pressure for 30 minutes. When finished release the pressure naturally, this is important as you have lots of liquid in there and you don’t want it boiling over. You can then strain the liquid in a sieve and will be left with a flavoursome homemade stock which can then be frozen for use in the future. Easy!