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"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.



Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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