Pressure Cooker Chicken
A technique for roasting chicken, American, never done before in a pressure cooker! The chicken is golden and then sitting on a beer can in a pressure cooker - it is full, nice and tender in about half an hour!. The beer is not just to generate steam, but the beer serves as a support to maintain the vertical position of the pressure cooker chicken and create steam in the cavity '. Cooking a chicken in this position maintains all the dark meat in direct contact with the bottom of pressure cooker, and prevents the wings and rump are overcooked. The first chicken was too high for my pressure cooker - I managed to remove some 'high by cutting off the tail with kitchen scissors. Then I threw it in the pressure cooker with the chicken to flavor the brazing. The second there was pressure cooker chicken in my pot, but since he was younger, I could not put the beer can into the cavity completely '- this time I remedied by cutting the can with scissors (watch out for sharp edges!). Well . . the photo shows the third chicken. Perfect! I learned to cook a whole chicken in a pot and 6L 'a little' tight - and be ready to improvise! For a pressure cooker of lesser magnitude, you can 'also cut the chicken into parts, being careful to lay the pieces of dark meat on the bottom and white top. I browned the pressure cooker chicken and golden in a pan, but if your pot is big enough (like 8 or 10L), I recommend you do this step, and then feather it with beer and proceed with recipe as described. Rinse and dry the chicken inside and out. If you have the guts or the neck, you can use to spice up the solder, then rinse them too, and set aside. Prepare the seasonings blending herbs, olive oil, lemon juice, salt and pepper. Fold wing tips behind the neck opening and brush the pressure cooker chicken with the seasonings. In a separate pan (or pressure cooker) chicken flavored golden on all sides for about 10 minutes. This is the only step that will add 'color to the skin do not be shy with the gold!. Prepare (or gradient) in a pressure cooker, pouring 1 / 3 beer, half the lemon zest and bay leaf. Then, in the can of beer, put the rest of the peel and bay leaf. Place the can in the center of the pressure cooker. Lower the chicken in a pressure cooker, sitting by bringing the beer can into cavity '. Before closing the pressure cooker, pour the sauce remaining liquid from the pan and where you have the golden chicken. If you have guts and other parts of the chicken, even those put on the bottom of the pot into the liquid brazing. Close the lid of the pot and turn up the heat to maximum. When the pressure cooker chicken reaches the pot, reduce heat to low and begin to count 20 minutes of high-pressure cooking (for a pot of old generation with the lid lever, count 25 minutes). Holding the neck from the cavity using the Pinzoni pull the pressure cooker chicken out carefully. Do not pull out of the wings can be so tender that you find only the wings in his hand! Put on serving platter to rest with a "tent" of aluminum foil. Meanwhile, in a pressure cooker at high heat without the lid, reduce the content for about five minutes. . . .
