As many of you know we love to eat! And, we love it when you share recipes with us.
A few weeks ago one enthusiastic eater shared this recipe with me. It is a simple yet foolproof way to cook a moist, flavorful whole chicken. I tried the recipe myself and found that yes, it as straightforward and tasty as promised.
But, I love the crisp skin of a roast chicken and wondered could I have it all?
Moist, flavorful chicken and crispy skin?
Then I wondered, could this recipe be made even easier using an Instant Pot?
Our friend Jenn of Turtle Rock Farm took on this recipe testing “mission” to find out! Below is her recipe for a delicious, roast chicken in roughly 30 minutes!
Jenn says, “Let this be a base for any chicken recipe – pot pie, enchiladas, and BBQ chicken come to mind, or serve whole chicken atop roasted vegetables and with a side of gravy, recipe below. ”
4.5 to 5 lb Whole Apple Creek Farm chicken – over 5 lbs may not fit in your Instant Pot but anything under this size will be perfect.
2 stalks celery, chop to 1 inch pieces
1 medium onion, chop to 1 inch pieces
2 medium carrots, chop to 1 inch pieces
1 bay leaf
1 tsp Sea salt
1/2 tsp black pepper
- Setup up the Instant Pot according to the manufacturer’s instructions, being sure there is no food or liquid on the heating element underneath the cooking basket.
- Place chopped vegetables, salt and pepper in bottom of pot and cover with 3 cups of water.
- Place chicken, breast side down, atop vegetables.
- Cover pot according to instructions, lock and set steam valve.
- Choose Poultry setting and adjust time to 25 minutes. Keep pressure settings to High.
- Allow Instant Pot to work its magic, coming to heat, cooking and releasing steam on its own. If you are needing to release steam earlier, carefully follow instructions and keep face and hands away from steam valve when releasing pressure.
- The chicken will now be perfectly cooked and ready to pull meat for any recipe.
- To serve whole with a crispy skin :
Place bird breast side up on a roasting pan or in a roasting dish on rack. Lightly pat skin dry and place in oven under Broil for 3-6 minutes, watching carefully to cook to your desired crispiness. Serve whole on a platter atop roasted vegetables and with gravy jus.
1/4 cup butter
1/4 cup all purpose flour
2 cups of strained chicken stock
1/4 tsp salt
1/4 tsp pepper
- Strain liquid left after braising chicken in Instant Pot. Measure 2 cups and set aside.
- In a small saucepan over medium, melt butter with salt and pepper.
- When warm and melted, add flour, whisking constantly. Continue to whisk at a steady pace until thick and pulling away form bottom of pan.
- Slowly whisk in chicken stock until smooth and fully combined.
- Allow to cook for 1-2 minutes, stirring occasionally to keep from sticking.
- Serve warm with roasted chicken or over potatoes and cheese curds
Thanks to Jenn Legnini of Turtle Rock Farm for this recipe!
We’d love to hear about it if you try this recipe, cooked in a dutch oven or in your Instant Pot.