PRESSURE COOKER ‘ROAST’ CHICKEN and BONE BROTH with bonus EASY GRAVY MIX
I have a super easy and quick two for one recipe post for you today, my Galley Peeps. In truth it’s actually three because I added my recipe for gravy mix which comes in handy if you don’t have real chicken stock on hand. Now that we are off-season country dwellers, I have become very conscious of supporting local enterprises. My latest find is ordering vegetables and meats every two weeks from a nearby farm. They send a list of what’s available at the beginning of the week, I place my order, by Friday night I’m sent my total cost and Saturday at noon they deliver their produce, a mere five minute drive from our home. During spring and summer months they sell their wares at a local market but this latest innovation of theirs during winter months makes shopping for me so easy. Plus it makes me feel good knowing we are supporting local businesses.
All of this brings me to the focus of this post. One…just under four pounds chicken (3.77lb to be precise)…free range…antibiotic free…organic…happy chicken, because as the young farmer told us, she gets out in the yard whenever possible….the chicken that is…and no doubt the farmer as well.
Francois’ fave method of cooking poultry is using cooking bags. His most recent recipe here, delicious Honey Roast Duck. But I got to thinking, why not try to cut down on the cooking time by using my pressure cooker. Well let me tell you, I may not cook a bird any other way after this. Twenty five minutes and the girl was done with fall-off the-bone-super-juicy-super-tender meat.
I’ve also tried cooking chicken in my Omnia oven with success. Well actually it was little cornish hen halves, but they came out perfectly cooked. So if a whole bird is too much for your galley or if you want to fancy up your galley game you could try my stove top method. You can access the recipe and method by clicking on the image caption.
On a roll and encouraged by the success of pressure cooking, I let the little darling cool for a few minutes, then disrobed all the juicy bits. As I did this I dumped all the non-edible parts (everything but the meat and the ‘cluck cluck’) back into the pressure cooker pot. Seasonings, an onion and a couple of carrots, a splash of cider vinegar (because I’ve read this helps to leach all that goodness from the bones) and I was ready to create recipe number two…bone broth.
Thirty minutes. I usually strain out just the large bits but for the sake of a prettier picture and a clearer broth I filtered it just this once. All of that extra ‘sludge’ and a bit of chicken fat give a much richer flavour. Such an economy of efforts…economy all around really. I ended up with meat for three meals for the two of us and a bit more than four cups of bone broth. Thinking belly warming soup.
or maybe risotto…
Tonight’s dinner, chicken with gravy over homemade biscuits, was a compilation of several easy recipes, the three of which you can find below.
My gravy mix is great to have on hand when no bone broth is available. This time though I added the chicken bone broth for extra flavour instead of water. To my original biscuit (recipe here) I subbed in sun-dried tomatoes for the green onions)
- 1 whole chicken (about 4 lbs)
- 2 tbsp cooking oil or coconut oil or butter
- 1 cup chicken broth or water
- 4-6 cloves garlic, sliced
- 1 lemon, quartered
- ½ tsp salt
- 1 tsp herbes de Province (thyme, sage or summer savoury are also good options)
- 1 tsp paprika
- 1 tsp ground pepper
- Combine salt, herbs, paprika and pepper and rub over entire chicken.
- Stuff chcken cavity with garlic and lemon.
- Tie kitchen string around legs and wings securely.
- Set pressure cooker on ‘brown’ mode and add oil to cooking pot.
- Brown chicken, breast side down for about 6 or 7 minutes.
- Turn off cooker.
- Remove chicken from pot and place trivet in bottom.
- Add broth or water.
- Return chicken to pot, place lid and set cooking time to 30 minutes.
- Let pressure release naturally.
- Let chicken rest for about 10 minutes before carving
- Carcass from 1 chicken (everything but the reserved meat)
- 2-3 carrots, roughly chopped
- 1 onion, roughly chopped
- 1 tbsp fish sauce
- 1 tbsp Bragg soya seasoning (optional)
- 1 tbsp cider vinegar
- 1 tbsp pepper corns
- 2 tsp salt
- 1-2 bay leaves
- Place all of the ingredients into the pressure cooker pot.
- Add water to the mazimum fill level
- Place lid and set cooking time to 30 minutes (see note)
- When done let pressure release naturally.
- Let broth cool, then strain out solids.
Basic cooking time is 30 minutes but for bone broth the longer the better.
- 3 tablespoons beef or chicken bouillon granules
- ¾ cup flour
- ½ teaspoon pepper
- ADDITIONAL INGREDIENTS (for each batch):
- 2 tbsp butter
- 2 tbsp mix
- ¾ cup cold water
- Combine flour, pepper and bouillon granules and store in a dry environment in a closed container until ready to use.
- To make gravy, melt butter in a saucepan until bubbly.
- Stir in mix and continue to ‘cook’ the flour for a minutes or two
- Gradually add the water, stirring until mixture reaches the desired thickness.