Stuffed Chicken in Pressure Cooker
Susan Phillips, Newmeyer
To me, the hero in this recipe is the cheesecloth! Read on and see!
- 3-5 lb
- whole chicken
- 3 c
- chicken broth
- 4-6 medium
- 4-6 medium
- 2 clove
- 1 medium
- 1 box
- stove top stuffing
- 1 pkg
- 1 tsp
- salt & pepper
How to Make Stuffed Chicken in Pressure Cooker
- 2Wash potatoes, chop carrots and onions. I leave the potatoes whole with the skins on. Set aside
Wash chicken inside and out (makes sure to take out any giblets that might be packaged up inside.) Pat dry. Set aside.
Take out your cheesecloth and cut enough off to wrap the chicken “twice” leaving the ends long enough to tie a knot on the top. This serves two purposes . . . It’s so much easier to lift the knot out of the cooker, the chicken doesn't fall apart in the pot, and all the bones and stuffing stay put! I also do this with chicken noodle soup.
- 3Once you have opened and cut the cheesecloth, unwrap it on a cutting board or counter. (It will be very thin, that’s why I double it.) Place the chicken on one end of the cheesecloth and stuff the chicken. Once it’s stuffed, roll the chicken, with the cheesecloth, to the other end of the cheesecloth. There should be enough cheesecloth on the ends to tie in a knot. Set aside
- 4Add the chicken broth to the pot, add the crushed garlic and onion, place the potatoes on the bottom of the pot . . . place your stuffed chicken on top of the potatoes. That will serve as a rack for the chicken.
Add the chopped carrots, salt and pepper. If you think you want more broth, add it now.
- 6Open lid and take out the chicken holding the knot and place on a platter or plate. (Careful knot will be hot) Grab with the hot pad or tongs. Cut off the cheesecloth and check to see if it's done. If for some reason it’s not fully cooked, place back in cooker, close lid and leave on warm for another 5 minutes or so.
Voila! One pot meal that’s tender and juicy!