29
ROAST CHICKEN
- quantities for both 3L (4 servings) and 5.5L (6 servings).
Whole chicken, fresh or defrosted
1.2kg
1.5kg
Salt and freshly ground black pepper or
1 sachet chicken seasoning mix
Olive oil
1 tbsp
2 tbsp
Chicken
stock
450ml
700ml
Ingredients
WHAT YOU DO
Coat the skin with salt and pepper or seasoning mix.
Over a medium heat, warm the oil in the cooking pot, add the chicken and cook
for 3-4 minutes, then turn and repeat until the whole bird has browned.
Lift out the chicken using tongs or forks, place the trivet on the base of the pot and
return the chicken to the pot. Pour in the stock, place the lid on the pot with the pressure
regulating valve turned to high and lock the lid. Turn the heat up high and bring to
pressure, then reduce the heat and cook for
6 minutes per 500g chicken.
Turn off the heat. Release the pressure as described on page 20 and remove the lid. With
a sharp knife, pierce a chicken leg to ensure the juices run clear and the chicken is fully
cooked. Lift out the chicken and let it rest before carving, or place in a preheated oven at
200˚C, Gas 6 for 10 minutes to crisp the skin. The leftover stock can be made into gravy.
TIP:
For a complete roast dinner, use the ‘quick release’ method to open the Pressure
Cooker 10 minutes before the chicken is ready and add vegetables such as carrots,
broccoli and small potatoes. Bring back up to pressure and cook for 10 minutes, then
make gravy with the juices.
3L
5.5L
Summary of Contents for 18434
Page 1: ...INSTRUCTION BOOKLET Model 18434 PRESSURE COOKERS 3L Model 18435 5 5L ...
Page 38: ...38 ...
Page 39: ...39 ...
