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Chicken Imperial
9 pounds chicken, cut into serving
pieces
3 tablespoons vegetable oil
1 teaspoon salt, or as desired
½ teaspoon black pepper
½ cup minced onion
1 cup slivered almonds
4 4-ounce cans mushrooms
2 cups chicken broth
1 cup white wine
Heat oil in canner over medium heat. Brown chicken. Season with salt and
pepper. Add onions, almonds, mushrooms with liquid, chicken broth, 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 gravy. If desired, serve chicken on bed of hot rice, top with gravy and
toasted almonds.
15 to 18 servings
Hunter’s Turkey
9 pounds turkey, cut into serving
pieces
3 tablespoons vegetable oil
Salt and pepper
3 onions, chopped
3 8-ounce cans tomato sauce
3 cups chicken broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried marjoram
Heat oil in canner over medium heat and brown turkey. Season with salt and
pepper. Add onion, tomato sauce, chicken broth, Worcestershire sauce, bay leaf,
thyme, and marjoram.
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
Cornish Hens in White Wine
8 Cornish hens
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon black pepper
2 cups white cooking wine
2 teaspoons instant chicken bouillon
1 tablespoon chopped parsley
1 teaspoon dried thyme
Heat oil in canner over medium heat and brown hens. Season with salt and
pepper. Combine remaining ingredients and pour over hens. Close cover
securely. Place pressure regulator on vent pipe and cook for 8 minutes at
103 kPa (15 psi). Let pressure drop of its own accord.
8 to 12 servings
01785 4033-017A CUL English weighted gauge induction canner.indd 66
01785 4033-017A CUL English weighted gauge induction canner.indd 66
12/13/19 10:34 AM
12/13/19 10:34 AM
