20 Minute Whole Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole chicken (see above for cooking times)
- • 1 onion (cut into slices)
- • 1 potato (peeled and sliced)
- • 1 carrot (peeled and sliced)
- • 1 stick celery (chopped roughly)
- • 3 cloves garlic (peeled)
- • low calorie cooking spray
- • 1 tbsp thyme
- • 2 tbsp paprika
- • the zest of 1 lemon (reserve the juice for the stock)
- • sea salt
- • freshly ground black pepper
- • the juice of 1 lemon (use the zest for the rub)
- • 1 chicken stock cube (made up with 400ml / 11/2 cups of boiling water)
Preparation Steps
Mix all the seasoning ingredients together, then rub all over the chicken. Lift the skin up on the breast and rub some seasoning between the skin and the breast.
Put left over lemon (after zesting and squeezing) in the cavity.
Put the Instant Pot into Sauté, spray with some low calorie cooking spray, then brown the chicken on all sides. A couple of minutes on each side should be enough to colour it.
Take the chicken out and turn off Instant Pot.
Add a bit of the stock to the pot, and make sure to scrape any bits that may be stuck to the bottom of the pot. If you don't do this the Instant Pot won't come to pressure.
To add flavour to the chicken, place the garlic, onion, potato, celery and carrots on the bottom - pour in the stock and lemon juice.
Place the chicken on top.
Put the lid on the Instant Pot with the valve set to sealing - cook on Manual for 20 minutes for a small chicken, 25 minutes for a medium, 30 minutes for a large.
Let the pressure release naturally (aka NPR) then take out the chicken and let rest for 5 minutes before taking the skin off. Discard the cooked vegetables.
If you wish to use the juice that comes from the chicken, make sure to skim off the fat or use a fat separator and blitz to make a jus. Or, if you prefer a thicker sauce, blitz the juice with the discarded, cooked vegetables.
Mix all the seasoning ingredients together, then rub all over the chicken. Lift the skin up on the breast and rub some seasoning between the skin and the breast.
Put left over lemon (after zesting and squeezing) in the cavity.
Spray a frying pan with some low calorie cooking spray, then brown the chicken on all sides. A couple of minutes on each side should be enough to colour it.
Take the chicken out and add a bit of the stock to the pot.
Place the garlic, onion, potato, celery and carrots on the bottom - pour in the stock and lemon juice.
Place the chicken on top.
Cook in the slow cooker on medium - high for 5-6 hours (check after 4-5 hours). The juices should run clear and the internal temperature should reach at least 75°C (165 °F).