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PRessuRe CooKinG PoulTRY
Poultry recipes are cooked at 15 pounds pressure. Try the following
suggested recipes and enjoy tasty poultry in a variety of sauces. Or,
prepare your own favorite poultry dishes. When you wish to seal
the natural juices into the poultry, sear to a crispy brown prior to
pressure cooking. When it is desirable to intermingle food flavors
during cooking, it is best not to brown poultry; just cook it in the
liquid indicated in the recipe.
DO NOT FILL CANNER OVER
2
⁄
3
FULL!
These recipes are intended for pressure cooking and should not
be canned.
COOKING RECIPES: POULTRY
BRAISED WHOLE CHICKEN
3 3-lb . chickens
3 tablespoons cooking oil
Salt and pepper
2 cups water
Remove neck bone, fold skin down on breast and skewer in position. Fasten
legs and wings close to side of body. Heat canner, add oil, and brown chickens
on all sides. Season with salt and pepper. Place water, cooking rack, and chick-
ens in canner. Close cover securely. Place pressure regulator on vent pipe and
COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
15-18 servings.
CHICKEN IMPERIAL
9 lbs . chicken, cut into serving
pieces
¼ cup cooking oil
1 tablespoon salt, or as desired
1 teaspoon pepper
½ cup minced onion
1 cup slivered almonds
4 4-ounce cans mushrooms
2 chicken bouillon cubes
1 cup hot water
1 cup white wine
Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions,
almonds, mushrooms with liquid, bouillon cubes dissolved in hot water, and wine.
Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES
at 15 pounds pressure. Let pressure drop of its own accord. Remove chicken from
canner, thicken gravy. If desired, serve chicken on bed of hot rice, top with gravy and
toasted almonds. 15-18 servings.
CHICKEN AND DUMPLINGS
9 lbs . chicken, cut into serving
pieces
2 tablespoons salt
1 teaspoon pepper
3 carrots, chopped
3 onions, chopped
3 ribs celery, chopped
8 cups water
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 5 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Prepare dumplings as follows.
Dumplings
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 eggs
2
⁄
3
cup milk
1
⁄
4
cup cooking oil
1 tablespoon parsley flakes
Sift flour, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine
liquid and dry ingredients. Drop from teaspoon into hot chicken broth. Simmer without
cover for 15 minutes. Thicken broth if desired. 15-18 servings.
CHICKEN MARENGO
9 lbs . chicken, quartered
1 tablespoon coarse black
pepper
1 cup flour
1 tablespoon salt, or as desired
1
⁄
3
cup cooking oil
2 cloves garlic, minced
4 3-ounce cans sliced
mushrooms, drained (or
1 lb . mushrooms, sliced)
4 16-ounce cans tomatoes
2 cups dry white wine
Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil
and garlic. Brown chicken. Add mushrooms, tomatoes, and 1 cup wine. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove chicken from canner. Add
remaining wine and simmer. Thicken, if desired. 15-18 servings.
