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Pot Roasted Chicken

Trusted.Chef's picture
  Chicken with giblets 2 1⁄2 Pound (1 Chicken Of 1.1 Kilogram)
  Butter 1 Ounce (25 Grams)
  Oil 15 Milliliter (1 Tablespoon)
  Water 1⁄2 Pint (300 Milliliter)
  Onions 2 , skinned and sliced
  Carrot 1 Large, pared and sliced
  Bouquet garni 1
  Young carrots 8 Ounce, washed (225 Grams)
  Whole turnips 4 Ounce, washed (Small Ones, 100 Grams)
  Shallots 8 , skinned
  New potatoes 12 Small, scraped
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Cornflour 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste

Weigh the chicken and calculate cooking time.
Brown the chicken all over in the heated butter and oil in the uncovered pressure cooker.
Drain off the fat and put the trivet in the cooker.
Pour in the water, add the giblets, sliced onions and carrot, the bouquet garni and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 20 minutes.
Six minutes before the end of the calculated cookingtime, reduce the pressure quickly and add the other vegetables, sprinkled with salt.
Bring to high (15 lb) pressure again and cook for a further 6 minutes.
Reduce pressure quickly.
Put the chicken with the vegetables in a hot dish sprinkled with parsley.
If wished, thicken the gravy by blending 30 ml (2 level tbsp) cornflour with a little water, then stir in a little of the hot gravy.
Add the mixture to the cooker, return it to the heat and bring to the boil, stirring until the gravy thickens.
Serve the gravy separately.

Recipe Summary

Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Pot Roasted Chicken Recipe