"Rotisserie" Chicken

Thank you, Aunt Peggy and Aunt Anne: After giving away my "Child" Instant Pot to my cousin, I used birthday gift cards to go for a new one with a wider base! (Perfect for Carnitas!) So with a snow storm threatening Middle Tennessee, I dug through the freezer - pulled out a chicken and ribs and have set out to revamp some recipes using my new toy.

So first, the "rotisserie" chicken - adapted from Damn Delicious

1 Whole Fryer Chicken

2 T salt

1 tsp pepper

1 tsp Italian Seasoning (or just oregano)

1 1/2 tsps paprika

1 tsp garlic powder

1 T garlic salt

1 sprig rosemary

1 lemon halved

2 T olive oil

2 cups chicken broth

~ Turn on Instant Pot to sauté setting and add 2 T oil.

~ Pat dry chicken with paper towels and let dry while mixing spices.

~ Rub spices all over and inside the chicken - on a cookie tray (cause it gets errywhere). Place lemon and rosemary sprig inside the cavity.

~ When Instant Pot is hot (oil shimmering), add chicken breasts side down and brown for 6 - 7 minutes. (THIS is how you get the skin browned and crispy like "rotisserie" chicken. I was surprised how easily it browned all sides in the corners of the pot.)

~ Flip the bird and brown bottom for 5 - 6 minutes.

~ Remove the chicken from the pot and insert metal trivet and 2 cups chicken broth.

~ Place chicken on metal trivet, close pot, and set pressure cook for 27 minutes. (It took 10 minutes to come up to heat.)

~ Naturally release for 23 minutes.

~ Remove chicken and let stand for 14 minutes before shredding or eating. (You can shred this with a fork!)

With the frigid temperatures coming in, I'm planning to use homemade chicken stock, pantry items, and this chicken for Chicken Tortilla Soup. More on that soon.