Chicken Recipes in a Pressure Cooker
Chicken cooked in a pressure cooker is one of the most flavorful
chicken recipes. You are sure that the food is moist and have a much
better texture compared to using a slow cooker. Imagine it can only take
you around 40 minutes total time to prepare a whole chicken dish, and
if you are considering another 15 minutes baking, your chicken skin can
be served more crunchy. The crispy skin, tender flesh, root vegetables
and flavorful broth, is definitely a very gratifying meal.
If you want to roast one whole chicken, you can cook it in less than an hour. As long as your bird doesn't touch the sides or top of the pressure cooker, you will get a nicely done whole chicken dish without distorting shape and body. An 8-quart pressure cooker usually can hold a 3.5 pound bird, on the rack. Allow me to share some of my favorite whole chicken recipes prepared in a pressure cooker.
Chicken with Olive Oil
Ingredients
Rinse bird and liberally coat the skin with salt & pepper. Slowly heat the oil in an uncovered pressure pot then brown chicken on all sides. Remove from cooker. Put a rack in the bottom of pressure cooker and place the browned chicken on top of rack. Add the broth. Cover and secure the lid. Bring to pressure over medium high and cook for 25 minutes. When cooking time is up, release pressure by quick release method. Transfer chicken to a serving platter and pour the accumulated juice on top. Garnish with minced herbs and serve.
Chicken with Duck Sauce
Ingredients
Heat olive oil in an uncovered cooker over medium-high heat. Add the whole chicken and brown on all sides. Remove chicken from cooker and sprinkle with the salt, pepper, paprika and marjoram. Drain fat from the pressure pot then mix in wine and broth. Return chicken to the pot, cover and secure the lid. Bring to pressure for 10 minutes over medium high heat. The internal temperature of the chicken meat should be at 180 degrees F. When cooking time is up, reduce pressure and open the lid.
Transfer chicken to a serving dish. Add the apricot preserves, white vinegar, ginger and honey into the same cooker and cook uncovered until sauce has reduced into a syrupy consistency. Pour over chicken and serve.
Pressure cooking has many advantages among which saving time & energy, preserving nutrients and detoxifying food are most significant. It only requires basic skills to become proficient in preparing simple and quick recipes. However, there is one thing to remember. Not all pressure cookers cook at the same speed. This is why learning how to buy a quality one is the best deal.
If you want to roast one whole chicken, you can cook it in less than an hour. As long as your bird doesn't touch the sides or top of the pressure cooker, you will get a nicely done whole chicken dish without distorting shape and body. An 8-quart pressure cooker usually can hold a 3.5 pound bird, on the rack. Allow me to share some of my favorite whole chicken recipes prepared in a pressure cooker.
Chicken with Olive Oil
Ingredients
- 1 lb whole chicken
- 2 tablespoons olive oil
- 1 ½ to 2 cups chicken broth
Rinse bird and liberally coat the skin with salt & pepper. Slowly heat the oil in an uncovered pressure pot then brown chicken on all sides. Remove from cooker. Put a rack in the bottom of pressure cooker and place the browned chicken on top of rack. Add the broth. Cover and secure the lid. Bring to pressure over medium high and cook for 25 minutes. When cooking time is up, release pressure by quick release method. Transfer chicken to a serving platter and pour the accumulated juice on top. Garnish with minced herbs and serve.
Chicken with Duck Sauce
Ingredients
- 3 pounds whole chicken
- 1 tablespoon olive oil or any vegetable oil
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup apricot preserves
- 2 tablespoons white vinegar or cider
- 1 1/2 teaspoons fresh ginger, minced
- 3 tablespoons honey
Heat olive oil in an uncovered cooker over medium-high heat. Add the whole chicken and brown on all sides. Remove chicken from cooker and sprinkle with the salt, pepper, paprika and marjoram. Drain fat from the pressure pot then mix in wine and broth. Return chicken to the pot, cover and secure the lid. Bring to pressure for 10 minutes over medium high heat. The internal temperature of the chicken meat should be at 180 degrees F. When cooking time is up, reduce pressure and open the lid.
Transfer chicken to a serving dish. Add the apricot preserves, white vinegar, ginger and honey into the same cooker and cook uncovered until sauce has reduced into a syrupy consistency. Pour over chicken and serve.
Pressure cooking has many advantages among which saving time & energy, preserving nutrients and detoxifying food are most significant. It only requires basic skills to become proficient in preparing simple and quick recipes. However, there is one thing to remember. Not all pressure cookers cook at the same speed. This is why learning how to buy a quality one is the best deal.
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