Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Non Thermomix Recipes => Topic started by: DizzyGirl on July 02, 2012, 11:52:13 pm
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I just got a whole chicken out of the freezer to cook in my new PC tonight. Does anyone have a nice recipe I can use?
Thanks
DG x
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Did yiu find one DG.
:)
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To pressure cook a whole chicken, I normally dump it in with some Italian spices or whatever spice mix I have sitting around sprinkled over the top. I cook it for around 20-25 minutes depending on the size and usually put around 500ml of water in. I discard the skin when it is cooked because I don't like soggy skin, but the meat is beautiful and moist and is devoured around here for sandwiches.
The liquid that is left is good basic chicken stock and I normally use the bones together with the appropriate vegetables (depending on what is sitting in the fridge) to make a more traditional chicken stock in the pressure cooker.
Another good way to cook a chicken easily if you want to use the skin is to heat a enamel cast iron pan to 230C in the oven. Drop the chicken into the pan, cover with the lid and cook at 230C for approximately 30 minutes (25-35 depending on size). Turn the oven off and leave the chicken covered in the pan in the oven for another approximately 30 minutes (25-35 depending on size). Again I normally sprinkle the chicken with whatever herb mixes I have to hand.
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Thank you Stacelee.
H :)
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Thank you Stacelee.
Hally, I just squirted some lemon juice on the chicken. Then spread seom minced garlic and herbs oer the top and cooked 30 mins. It was so juicy and tender. Best chook I have had in ages and no fat.
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I get in trouble with my sister because I laugh at her when she buys chicken stock in the supermarket. For not much more money I can get chicken meat and about 1.5 litres of homemade stock. She has an electric pressure cooker that my mother and I bought her a couple of years ago for her birthday but she hasn't learnt to use it yet. I did buy her the women's weekly book and another one to go with it. I must get on her case about it again.
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If you are looking for just a plain "roast chicken" in the pc, here's a simple recipe.
ROAST CHICKEN
1.5kg whole chicken, rinsed and patted dry
1 cup liquid (water or stock)
Add a little oil to the pc and heat. Add chicken and cook turning until skin is golden.
Add liquid, cover and bring to high pressure over high heat. Once stabilised, cook 20 mins.
Release pressure using nrm.
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Thanks Julie.
Tomorrow night I am cooking a pot roast beef in PC. Might add a spalsh of red wine and some herbs to the pot.
Loved the corned beef. So quick, easy and absolutely delish.
Thank you everyone for encouraging me to get a PC, along with thermie, it is used regularly now. Don't know how I lived so long without it.
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DG which pc do you have?
H :)
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Cuisinart 6LT.
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Good for you Dizzy ;D
Hally, I read on another forum someone who has the Cuisinart one and she loves it too. I've got a couple of their products and am very happy with them. :D
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Stacelee, thanks for the recipe. Do you find that the 500ml water is too much liquid for the PC for one chook? I bet it would make an absolutely delish chicken stock though! I'm only asking as I usually cook with less liquid than that.
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I sit the chicken on a rack which gets it up high enough out of the water. I've also sat the chicken on top of a couple of cut onions a couple of times when I've wanted to get a little more height.
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i have the cusinart ice cream softserve....
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I have a chicken defrosting in the fridge. Might make a tandori marinade then cook it in the pc.
I do like that if you do a regular chicken it can be the start of a stock.
Yesterdayi bought chicken breast frames from ww, they were not on my list.'
I must admit I do keep boxed stock on hand as a standby.
H :)
Have the 1.8kg chicken in the pc, used 500mls water, rubbed garlic paste under skin, poured 1/2 lemon ver chicken, the cut 1 lemon in 1/2 & placed in cavaty.
After this will make chicken stock :)
30 mins is not long enough in my electric cooker for a1.8kg chicken, its still quit pink. So going back in, cut into peces for 10 mins
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Silly question, do you have to completely defrost the chicken first?
(Trying to get more use out of my pressure cooker)
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No idea sorry, mine is ony a couple of weeks old, if that.
:)
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Cldy, this might help http://missvickie.com/howto/meat/frozenmeats.htm (http://missvickie.com/howto/meat/frozenmeats.htm)
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Cldy,
Deffinately defrost first.
My basic recipe is to brush the base of the PC with oil and then add a large chopped up onion and saute this for a couple of minutes. I think this adds to the flavour of the whole thing. Add the whole chicken. I mix a bit of chicken stock into 1 pint of hot water and because its my favourite flavour I add a tsp of tarragon. I cook mine on high pressure for 30 mins. Wait till its warm then strip the chicken of it's skin and leave the liquid to go cold so that the fat will solidyfy on the surface to easily scrape off what is now a rich jelly stock.
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For anyone looking to buy a pressure cooker. Home depot in Sydney has 6lt Tefal Clipso Control reduced to $175 with no postage. I have a 10 litre one which I love and as these are usually well over $200 thought it was a bargain and brought it.