Thursday, February 22, 2018
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| Olive Oil Pressure-Cooked Whole Roasted Chicken |
This fowl is cooked within the strain cooker after which positioned below the broiler for a few minutes to crisp the skin. It is brief and clean, flavorful, and scrumptious! You can also make a pleasing sauce with the 'drippings' afterwards.
Ingredients :
- 2 teaspoons olive oil, or as needed
- 1 yellow onion, sliced into jewelry
- 1 carrot, sliced
- 1 lemon, sliced
- ¼ cup vegetable stock
- 1 (three half of) pound complete chicken
- salt and floor black pepper to flavor
- 1 head garlic, top 1/3 sliced off and discarded
- 4 fresh thyme sprigs, or to taste
- ¼ cup Marsala wine
- 2 tablespoons brown mustard
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme, or to taste
- 1 teaspoon celery seed
- 1 teaspoon dried parsley
- ¼ cup olive oil
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 45M |
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Notes :
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