Smoked Whole Chicken

Whole Chicken with Rosemary and Lemon Sauce Pressure Cooker

Whole Chicken With Rosemary And Lemon Sauce Pressure Cooker

Ingredients

Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 25 minutes

• 1 (4-pound) whole chicken, giblets discarded
• salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 teaspoons minced fresh rosemary or ½ teaspoon dried
• 2 tablespoons all-purpose flour
• ½ cup dry white wine
• ¾ cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 teaspoons lemon juice

Method

1. Pat chicken dry with paper towels and season with salt and pepper
2. Heat oil in pressure-cooker pot over medium-high heat until just smoking
3. Place chicken, breast side down, in pot and brown well, about 4 minutes
4. Using tongs, gently turn chicken over and brown back side of chicken well, about 4 minutes; transfer to plate
5. Pour off all but 1 tablespoon fat from pot
6. Add onion to fat left in pot and cook over medium heat until softened, about 5 minutestir in garlic and rosemary and cook until fragrant, about 30 secondStir in flour and cook for 1 minutWhisk in wine, scraping up any browned bits, and cook until slightly reduced, about 1 minutStir in brotPlace chicken, breast side up, in pot with any accumulated juices

HIGH PRESSURE FOR 25 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes
5. Using large spoon, skim excess fat from surface of sauce
6. Bring sauce to gentle simmer, whisk in butter and lemon juice, and season with salt and pepper to taste
7. Carve chicken, discarding skin if desired, and serve with gravy