Pressure Braised Sunday Chicken

  • 1 whole chicken
  • 1 lemon, quartered (optional)
  • 2 tsp. salt
  • 1/2 teaspoon pepper
  • 1 tsp. granulated garlic
  • 1 tsp. grated lemon peel
  • 2 T. canola oil
  • 1/2 c. chicken stock

Remove any parts from the chicken cavity. Optional: place the lemon in the cavity of the chicken.

Combine all of the spices, including the grated lemon peel, in a small ramekin dish; stir together. Add the oil to the spices, and stir until incorporated.

Turn your electric pressure cooker to preheat on the sauté setting on "normal."

Rub the oil and spice mixture on the breast side of the chicken. Place the chicken, breast side down, in the preheated electric pressure cooker. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.

Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total. Carefully flip the chicken over to the other side (using a heavy spatula and set of tongs), and let it crisp up the skin on the other side for about a minute.

Add the chicken stock, place the lid on the pressure cooker and lock it. Set to manual high pressure for 25-35 minutes (the smaller your chicken, the less time you need to cook it - a 4 lb. bird will take about 25 minutes, whereas one nearing 7 lb. will take more than a half hour).

After the cooking time has elapsed, allow the pressure cooker to depressurize naturally (i.e. do not use the venting lever). Remove the lid, and transfer the chicken to a serving plate. Let the chicken rest for about 5 minutes prior to serving.

  • Yields: 1 whole chicken
  • Preparation Time: 45-55 minutes, depending on the size of your chicken
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