Don’t you love to walk into the house when there’s a stuffed chicken cooking? The aroma wafts EVERYWHERE (alright by me!) and it just makes your heart sing in anticipation of dinner. I love cooking whole chickens in my Electric Pressure Cooker; I can serve it as the main course for the first meal, then add the leftover chicken to soups, quesadillas, and salads afterwards to gain a couple more meals from that original chicken.
Electric Pressure Cooker* Faux-Tisserie Chicken
1 whole chicken, 3- 3 1/2 lbs.
1 onion, sliced
2 carrots, sliced
2 lemon, sliced
1/4 cup broth
Kosher salt and freshly ground black pepper, to taste
1 head garlic, cut in half horizontally
1 bundle fresh thyme
1/4 cup marsala wine
2 Tbs. spicy brown mustard
2-3 cloves garlic, minced
1 tsp. dried thyme (or 2 Tbs. chopped fresh thyme)
1 tsp. celery seed
1 tsp. dried parsley
1/4 cup olive oil
Add a bit of extra virgin olive oil to Electric Pressure Cooker pot; add broth, then arrange onions, carrots, and lemons over the top. Season entire chicken with salt and pepper; place garlic head and fresh thyme bundle into cavity of chicken. In a small bowl, combine wine, mustard, garlic, thyme, celery seed, and dried parsley together in a small bowl; pour evoo and whisk together. Using your hands, spread about 3/4 of prepared mixture over chicken; place prepared chicken into PC pot. Pour remaining mixture over the top of the chicken.
Place lid onto PC and lock into place. Choose high pressure setting and set pressure cooker for 30 minutes. When timer goes off, use natural release until float valve drops. Remove chicken and check to be sure internal temperature at breast is 165 degrees, juices run clear, and chicken is very fork-tender.
For that crispy skin we love, you can place the chicken under a broiler before serving for a few minutes until browned and crispy. But don’t forget about it!
Now You’re Cookin’,
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