![]() Did not use the drippings for gravy, but as a chicken based Au Jus. The chicken was so juicy, just couldn’t get enough. I’ll just put it out there, the skin was devoured in seconds. Put it on a baking sheet and broiled it to get the skin crispy. So I began to get said bird out and it separated in 3 parts No kidding, left drum side, breast meat in the middle, and right side drum. Ya know, at that point, your making your sides. I didn’t open it until 10 minutes after, as I remembered my fellow chefs to let it set. When the bell rang that it was done, I vented it right away. WAS Once you set your time, the machine takes over, and in 12 minutes, the countdown begins. I pressed Meat/stew, and it gave me an option for how long I wanted it in for. Poured the chicken stock in the IP, and Kaye’s that bird gently inside. ![]() Mixed all of the powders in a bowl, cleaned out the bird, dried it, rubbed the canola oil on it, and on top of the oil cane the powder mix. Double D, you didn’t just create a recipe, you created the monster in me that needed to be released for so long. The sounds they made were never heard of. I know, happy wife happy life Had 3 grands in line for every last bite. Had them lined up to try, and before I knew it, it was gone Before I give you my directions of how I did this recipe, the only ones besides my wife approving this, was the grandkids. Every piece of bird was gone in an hour Ofcourse, I had to be the first to try it. I can’t tell you, and after reading all of the other reviews on this, that you really just can’t get chicken any juicier than this. So I used the whole recipe (minus the lemon), and I didn’t seer at the beginning, but at the end under the broiler. Mixed it right in there with the other powders. The only different thing I did, was use lemon pepper seasoning in place of the lemon. Let’s just say, how easy this is to make. I’m a pretty good cook & roast a damned good chicken, but this recipe makes me a Damned Delicious Cook every single time with none of the guess-work that arises when you’re oven roasting a chicken & trying to make sure it’s cooked but not drying out. When it’s done I shove it under the broiler for 10-12 minutes to crisp up the skin while I thicken the broth with a bit of corn starch. I use the herbs in the recipe but blend sweet & smoked paprika & add a tsp each of chili powder & cumin OR a generous tsp of lemon-herb seasoning, the stuff I use on salmon - it’s amazing on this chicken! I often add a squeeze of lemon juice to the broth & toss in some chopped celery or celery tops, a spring or two of fresh parsley & a carrot for added flavour. I season the chicken well inside & out, toss in a quartered lemon, truss the legs together with string & sautee it until dark golden in a heavy cast iron frying pan on the stove top, turning it until I get most of the skin browned. Tips: I don’t use the sautee feature on my 6qt IP to brown things because I find it awkward (I’m not very tall & reaching down into the pot without burning myself isn’t that easy). One of our favorite recipes - I make it 3 or 4 times/month at least. Maybe make some black beans in the instant pot. We have a ton leftover, so I think we will make fajita’s tonight. Bonus points for the seasoning, it was spot on and I would absolutely use it again when grilling. My wife thought the meat was dried out maybe I should have let it cool down a bit more before slicing. ![]() I let it cool down a bit, but it was still not firm enough for slicing. I used a wood spatula inserted into the cavity to pull the bird from the pot, but the legs and thighs just stayed in the pot. Due to its size, I increased the cook time to 45 minutes. There was no time to cook it in the oven, so I decided to try this recipe. My wife picked up an oven stuffer chicken, it was about 7 lbs. The skin would be crisp and the meat would be juicy from roasting/grilling. chicken, I would probably spatchock it and cook it on my grill. Unless I’m missing something, I don’t see the time savings. The estimated total time from start to finish is an hour and a half. It seems that when you factor in the time needed to brown both sides (4-5 minutes didn’t do the job), then wait to build up steam, then time to cook and release its steam naturally, there is little time savings. I guess I’m still trying to figure out the allure of the Instant Pot.
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