In one hour you can take a frozen solid chicken (as pictured) and turn it into a chicken dinner with gravy (pressure cooker mashed potatoes are coming in a future post!). There are ways of making this dish “fancier” but for now we are just going to keep it as “simple as possible and melt in your mouth delicious”. Here’s what you will need….
3-4 lb Frozen Whole Chicken
1 ½ cups Chicken Broth
1 tbsp. Minced Onion Flakes
1 to 2 Garlic Cloves, minced
Herbs & Spices of your choice (I used pepper, sage and tarragon)
2 tbsp. Flour
Pour the chicken broth into your pot, followed by the minced onion flakes and minced garlic. Place the trivet in the pot and place the frozen chicken on the trivet. Sprinkle your choice of herbs and spices over the whole chicken. Close the lid, close the vent and set your pressure cooker on the poultry setting (or max.) for 42-45 minutes (depending on the size of your chicken). Once complete let it natural release for 10 minutes. Release the remaining pressure. Remove the trivet with the bird and let it rest while you make gravy.
To make the gravy, hit the cancel button and then turn your pot on Saute or Sear (depending on the pot you have). While you wait for it to start to boil, mix the flour with water (in a small bowl) to make a mixture about the thickness of a thin milkshake. When your pan drippings are boiling, add in the flour water mixture, stirring constantly. Hit cancel as there’s enough remaining heat to finish the gravy. Continue to stir for a few minutes and then carve your bird, stir the gravy occasionally as the pot cools to avoid burning on the bottom.
Recipe tip – Your gravy will be very light in color, for a browner gravy add a teaspoon of Bisto.
The chicken is very moist and awesome the next day in a sandwich!