webcraft
Well-Known Member
Anyone know how you cook chicken in a pressure cooker?
- Nick
- Nick
Christmas dinner
- Thread starter webcraft
- Start date
Talbot
Well-Known Member
<span style="color:blue"> LEMON HERBED CHICKEN IN PRESSURE
COOKER</span>
1 (3 to 3 1/2 lb.) chicken, cut up
Salt and pepper to taste
2 to 4 tbsp. olive oil
1 onion
1 tbsp. chopped garlic
1 c. chicken broth
1/4 c. lemon juice
1 c. chopped parsley
1/2 c. chopped celery leaves
2 tsp. chopped fresh oregano or 1 tsp. dry oregano
1 tsp. chopped fresh basil or 1/2 tsp. dry basil
1 c. pitted black olives (optional)
2 tbsp. flour (optional)
2 tbsp. cold water (optional)
Wash chicken and pat dry with paper towels; sprinkle with salt and pepper. Heat olive oil in a 4 or 6-quart pressure cooker. Saute onion and garlic until tender; remove. Brown chicken a few pieces at a time, set aside. Return all chicken to cooker with onion and garlic. Add remaining ingredients, except flour, water and olives.
Close pressure cooker securely with pressure regulator in place. Cook 10 minutes at 15 pound pressure. Cool cooker at once. Remove to warm dish.
If using olives, add to liquid and heat. Blend flour and water. Add to hot broth. Cook and stir until thickened. Pour over chicken. 4 to 6 servings.
<span style="color:blue"> PRESSURE COOKER CHICKEN </span>
1 (3 lb.) chicken, cut up
1 (1.2 oz.) pkg. onion soup mix
2 c. water
Place the chicken in the pressure cooker, add the water, sprinkle the dried onion soup mix over the chicken. Heat until steam starts to come out. Add the pressure top. Bring to 15 pounds pressure. Cook for 15 minutes at 15 pounds. Turn off heat. Allow the pressure to reduce to normal.
COOKER</span>
1 (3 to 3 1/2 lb.) chicken, cut up
Salt and pepper to taste
2 to 4 tbsp. olive oil
1 onion
1 tbsp. chopped garlic
1 c. chicken broth
1/4 c. lemon juice
1 c. chopped parsley
1/2 c. chopped celery leaves
2 tsp. chopped fresh oregano or 1 tsp. dry oregano
1 tsp. chopped fresh basil or 1/2 tsp. dry basil
1 c. pitted black olives (optional)
2 tbsp. flour (optional)
2 tbsp. cold water (optional)
Wash chicken and pat dry with paper towels; sprinkle with salt and pepper. Heat olive oil in a 4 or 6-quart pressure cooker. Saute onion and garlic until tender; remove. Brown chicken a few pieces at a time, set aside. Return all chicken to cooker with onion and garlic. Add remaining ingredients, except flour, water and olives.
Close pressure cooker securely with pressure regulator in place. Cook 10 minutes at 15 pound pressure. Cool cooker at once. Remove to warm dish.
If using olives, add to liquid and heat. Blend flour and water. Add to hot broth. Cook and stir until thickened. Pour over chicken. 4 to 6 servings.
<span style="color:blue"> PRESSURE COOKER CHICKEN </span>
1 (3 lb.) chicken, cut up
1 (1.2 oz.) pkg. onion soup mix
2 c. water
Place the chicken in the pressure cooker, add the water, sprinkle the dried onion soup mix over the chicken. Heat until steam starts to come out. Add the pressure top. Bring to 15 pounds pressure. Cook for 15 minutes at 15 pounds. Turn off heat. Allow the pressure to reduce to normal.
Kawasaki
Well-Known Member
Talbot .I like the look of your Recipe. Hs given Me some thought.
It seems some thought has been put into it. /forums/images/graemlins/cool.gif
More thoughts from Yourself if you please.
I have a table for 6 to cater for this Year. Smaller than usual, so I am going to serve up a whole small chicken for each serving ,with trad veg.
Chickens are fresh albeit the size of a Pidgeon on steroids!
Thought it would be different. No need to Carve and I fancied doing the Henry the 8th thing and ripping the Bird apart, chomping and throwing the bones to the Surfs!(trouble is high water does not coincide with the timing of the feast, so no surfs, so I'll chuck the bones in a tin and make some soup later!)
I have My ideas but as You are evidently a Profound Chicken Plucker!
What says You?
It seems some thought has been put into it. /forums/images/graemlins/cool.gif
More thoughts from Yourself if you please.
I have a table for 6 to cater for this Year. Smaller than usual, so I am going to serve up a whole small chicken for each serving ,with trad veg.
Chickens are fresh albeit the size of a Pidgeon on steroids!
Thought it would be different. No need to Carve and I fancied doing the Henry the 8th thing and ripping the Bird apart, chomping and throwing the bones to the Surfs!(trouble is high water does not coincide with the timing of the feast, so no surfs, so I'll chuck the bones in a tin and make some soup later!)
I have My ideas but as You are evidently a Profound Chicken Plucker!
What says You?
Talbot
Well-Known Member
you could adapt this one:
Roast Chicken with Fennel and Ginger
Preparation time: 20 minutes
Cooking time: about 1¾ hours
Serves: 4-6
Ingredients
3 fennel bulbs
½ pack fresh flat leaf parsley, chopped
50g fresh root ginger, peeled and finely grated
100g lightly salted butter, softened
1 Le Poulet d'Or traditional corn-fed free-range British chicken, about 2kg <span style="color:blue"> change this bit for the chickens you are using </span>
2 lemons, cut into chunky pieces
3 small garlic bulbs, cut in half widthways (skin on)
3 tbsp olive oil
300ml chicken stock (fresh or from a cube)
½ 200ml tub Crème Fraîche
Salt and freshly ground black pepper
Instructions
Preheat the oven to 190°C, gas mark 5. Trim the fennel bulbs, finely chop ½ a bulb with any trimmed leaves. Cut the remaining fennel into wedges.
Mix together the chopped fennel, parsley, ginger and butter, and season well. Slide your fingers under the skin of the chicken breast, loosening to the tops of the legs. Using a spoon, tuck a little fennel mixture under the skin of the legs. Spread the remainder over the breast meat. Press the skin back into place. Roast for 30 minutes.
Tuck the fennel wedges, lemon chunks and garlic around the edge of the chicken. Drizzle with the oil and roast for a further 1-1¼ hours, or until the chicken is fully cooked. (Pierce the thickest part of the thigh with a skewer. The chicken is cooked when the juices run clear and there is no pink meat).
Transfer the chicken, fennel and garlic to a serving platter, cover with buttered foil and keep warm. Skim the fat from the roasting juices and add the stock and crème fraîche to the roasting tin. Bring to the boil, stirring, for 2 minutes. Serve with the chicken.
Roast Chicken with Fennel and Ginger
Preparation time: 20 minutes
Cooking time: about 1¾ hours
Serves: 4-6
Ingredients
3 fennel bulbs
½ pack fresh flat leaf parsley, chopped
50g fresh root ginger, peeled and finely grated
100g lightly salted butter, softened
1 Le Poulet d'Or traditional corn-fed free-range British chicken, about 2kg <span style="color:blue"> change this bit for the chickens you are using </span>
2 lemons, cut into chunky pieces
3 small garlic bulbs, cut in half widthways (skin on)
3 tbsp olive oil
300ml chicken stock (fresh or from a cube)
½ 200ml tub Crème Fraîche
Salt and freshly ground black pepper
Instructions
Preheat the oven to 190°C, gas mark 5. Trim the fennel bulbs, finely chop ½ a bulb with any trimmed leaves. Cut the remaining fennel into wedges.
Mix together the chopped fennel, parsley, ginger and butter, and season well. Slide your fingers under the skin of the chicken breast, loosening to the tops of the legs. Using a spoon, tuck a little fennel mixture under the skin of the legs. Spread the remainder over the breast meat. Press the skin back into place. Roast for 30 minutes.
Tuck the fennel wedges, lemon chunks and garlic around the edge of the chicken. Drizzle with the oil and roast for a further 1-1¼ hours, or until the chicken is fully cooked. (Pierce the thickest part of the thigh with a skewer. The chicken is cooked when the juices run clear and there is no pink meat).
Transfer the chicken, fennel and garlic to a serving platter, cover with buttered foil and keep warm. Skim the fat from the roasting juices and add the stock and crème fraîche to the roasting tin. Bring to the boil, stirring, for 2 minutes. Serve with the chicken.
robind
Well-Known Member
Wow! by the time I had got to the bottom of Talbot`s post I was salivating, Have a great Christmas everybody!
robind
Well-Known Member
Ah the petite poulet! What a great Idea,
Kawasaki
Well-Known Member
Great thanks for that.
We're on the same wavelength, oops no pun intended!
Like the Ginger and Creme Fraiche imput, hadn't thought of that + tucking the fennel mix into the legs,nice.
Sounds like a new Christmas Game.
Come on Folks let's play "Tucking the Fennel"! Imagine how the Title would change after a Few Scoops! /forums/images/graemlins/blush.gif
Spot on Mark. Getting all enthusiastic now.
Thanks very much for Your time and Ideas.
Seasons greetings
K
We're on the same wavelength, oops no pun intended!
Like the Ginger and Creme Fraiche imput, hadn't thought of that + tucking the fennel mix into the legs,nice.
Sounds like a new Christmas Game.
Come on Folks let's play "Tucking the Fennel"! Imagine how the Title would change after a Few Scoops! /forums/images/graemlins/blush.gif
Spot on Mark. Getting all enthusiastic now.
Thanks very much for Your time and Ideas.
Seasons greetings
K
Kawasaki
Well-Known Member
In all honesty No. 2 Daughters Idea. Was going to have a Goose.
Thought SWMBO would like one!
Home made Mushroom soup for starters and Trad Pud for Dessert, no let's say "Pudding" it sounds better . With a sprinkling of Dosh inserted cannily.
Funny how I always get the solitary Fiver.
Really winds the childers up! /forums/images/graemlins/grin.gif
Thought SWMBO would like one!
Home made Mushroom soup for starters and Trad Pud for Dessert, no let's say "Pudding" it sounds better . With a sprinkling of Dosh inserted cannily.
Funny how I always get the solitary Fiver.
Really winds the childers up! /forums/images/graemlins/grin.gif
jeanne
Well-Known Member
You can use your pressure cooker as a dutch oven and roast chicken very successfully. Try popping butter(marg) under the breast skin to keep it moist and brown the skin. Baste every 20 mins. Whole chicken about 1 hour over a medium flame. Just don´t use the weights. If you can remove the seal from the lid, do it, as using the cooker dry ruins the seals after a few uses.
Pincoya
Well-Known Member
Here in Ensenada, Mexico, we bought a particularly savage lobster for our Christmas lunch and frankly I'm too scared to get it out of the fridge to cook it. It has claws that could kill and a mean disposition to go with them. At the moment I can hear it crunching through our tupperware to get at an anchovy tappanade on the other side of the fridge. It has a bottle of Bollinger tucked under one arm, having already finished off two cans of Mexican beer and has taken to wearing a bandana fashioned from a ribbon tied round a fig and almond wheel we bought with us from UK.
G
Guest
Guest
ROFLMAO! /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif
Merry Christmas to ya!....................you need help! /forums/images/graemlins/grin.gif
Merry Christmas to ya!....................you need help! /forums/images/graemlins/grin.gif
tcm
...
Blimmin chicken? Put a paper hat on and have ham sandwiches followed by some chocolate and perhaps an orange. Then have some more chocolate and a few alcoholic drinks untill you achieve that woozy chirstmas feeling.
trouville
N/A
Im a bit late hear as i havent had a safe wi-fi connection(or any connection mostly) and my key board is forever changeing language???
Hear is chickin in vin and many others:
http://www.gopresto.com/recipes/pressurecooking/coqauvin.php
Merry christmas and good and contented sailing in the new year with plenty of good anchorages
Hear is chickin in vin and many others:
http://www.gopresto.com/recipes/pressurecooking/coqauvin.php
Merry christmas and good and contented sailing in the new year with plenty of good anchorages
webcraft
Well-Known Member
Didnt quite take you up on your suggestion TCM, went to the local Chinese and OD´d on Peking Duck - very nice
Nick
Nick
