Pot Roasted Chicken
|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|
|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)|
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.