65
PRESSURE COOKING POULTRY
Try the following suggested recipes and enjoy tasty poultry in a variety of
sauces. Or, prepare your own favourite poultry dishes. Poultry recipes are
cooked at 103 kPa (15 psi).
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
flavours during cooking, it is best not to brown poultry; just cook it in the liquid
indicated in the recipe.
Do not fill canner over ⅔ full! These recipes are intended
for pressure cooking only and should not be canned.
Cooking Recipes: Poultry
Braised Whole Chicken
1 3- to 5-pound chicken
3 tablespoons vegetable oil
Salt and pepper
3 cups water
Heat oil in canner over medium heat and brown chicken on all sides. Season
with salt and pepper. Remove chicken. Pour water into canner. Place cooking
rack and chicken in canner.
Close cover securely. Place pressure regulator on vent pipe and cook for
10 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.
15 to 18 servings
Chicken Marengo
9 pounds chicken, quartered
1 tablespoon coarse black pepper
1 cup flour
1 teaspoon salt, or as desired
3 tablespoons vegetable oil
1 pound mushrooms, sliced
2 28-ounce cans tomatoes
2 cloves garlic, minced
2 cups dry white wine
Rub chicken with pepper. Dredge in flour and season with salt. Heat oil in
canner over medium heat. Brown chicken. Add mushrooms, tomatoes, garlic,
and wine.
Close cover securely. Place pressure regulator on vent pipe and cook for
10 minutes at 103 kPa (15 psi). Let pressure drop of its own accord. Remove
chicken from canner. Thicken cooking liquid, if desired.
15 to 18 servings
01785 4033-017A CUL English weighted gauge induction canner.indd 65
01785 4033-017A CUL English weighted gauge induction canner.indd 65
12/13/19 10:34 AM
12/13/19 10:34 AM
