Has anyone tried doing a whole chicken in their pressure cooker. I've been hunting for a recipe for doing this, but so far haven't found one. I'd
like to do about a 5# chicken. Any suggestions?
Whole Chicken
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 EllAnn |
Whole Chicken |
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Posts: 2 11/03/08 05:53:04 |
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Miss Vickie Pressure Cooker Recipes |
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Posts: 1189 11/03/08 08:54:56 Owner |
You'll find lots of information on the website to help you cook a whole bird. To get you started, try this link, Chicken, Uses for a Whole Bird.
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EllAnn |
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Posts: 2 11/03/08 10:25:16 |
Thank you so much, Miss Vickie. You just made my hubby very happy, he loves chicken, especially if it's very tender and moist. I'm sure that recipe for
doing the whole chicken will produce just that. I'm trying it for dinner tonight. Then tomorrow it will be rice soup and if there's any leftover,
Wednesday night will be chicken and waffles. Thanks again.
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Miss Vickie Pressure Cooker Recipes |
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Posts: 1189 11/05/08 07:18:22 Owner |
People often forget or bypass whole chickens because they take a long time to cook in the oven, but this really is a economical cut of meat, it versatile, and
the pressure cooker makes it quick and easy.
Its wonderful to bring out that lovely whole chicken with the crispy brown skin and carve it at the table while everyone applauds your efforts. As a shortcut that will save you some time and effort, eliminate the oven browning. Just pull off the skin, cut the bird up and serve the sliced meat on a platter. |
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Felafelboy |
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Posts: 18 10/03/09 16:41:30 |
The technique for pressure cooking a whole chicken followed by open air exposure to oven heat involves a time frame of about 40 minutes. This technique will
result in a browned chicken.
The technique I was using prior to buying a pressure cooker was to pour some boiling water into the bottom of a roaster pan, place a seasoned whole chicken into the pan, cover the pan with the lid, and place in a 375 degree oven for 50 to 60 minutes. Every time the chicken comes out extremly moist and tender due to it cooking in a steamed environment. Granted, the coating will not be "browned," and the time is a bit longer than the pressure cooker method, but for moistness and simplicity, the method can't be beat! My reason for searching the "chicken" message thread is due to a problem I had with my first adventure in using my pressure cooker to cook one boneless and skinless chicken breast of about one inch thickness. I assumed pc'ing it would result in a very moist chicken. All I did was to sprinkle some salt and pepper on it, as well as placing freshly cut onions and garlic cloves on the top of it. I placed the breast on the top of a flat open air steamer base. I pressure cooked the chicken for about 20 minutes at 15 psi. I quick released the pc. When I removed the chicken, as you can imagine, the garlic clove had turned into what looked like a small marshmellow. The taste of the garlic was unpleasant. More notably, the chicken was more on the chewy tough side than tender and moist. It was also rather tasteless. I wished I had baked the breast. Is there a technique for cooling one boneless skinless chicken breast in the pressure cooker quickly, and how should it be seasoned so that it has some pleasant flavor, like oven baked chicken? |
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