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72
73
WHOLE CHICKEN WITH GRAVY
1. Add olive oil to the cooking pot. Set to sauté for
20 minutes.
2. When the olive oil is hot and shiny, about 2 minutes, add
the chicken to the pot, breast-side down. Let cook for
8 minutes.
3. Gently turn the chicken over in the pot, cook for another
8 minutes.
4. Add the lemon juice and white wine or chicken broth to
the pot. Let the liquid cook until sauté timer expires.
5. Add the bunch of rosemary to the pot. Close and lock
the lid.
6. Set to pressure cook high for 30 minutes.
7. When the time expires, release the pressure, open the
lid and carefully remove the rosemary. Discard the
rosemary and place the chicken on a separate plate or
platter.
8. Set to sauté for 10 minutes. Whisking constantly, slowly
add the corn starch and water mixture to the drippings.
9. Let the gravy simmer until sauté timer expires, whisking
frequently. Season to taste with salt and pepper.
10. Serve immediately.
• 2 tbsp olive oil
• Whole chicken,
between 5 lbs and 6 lbs,
giblets removed,
skin seasoned with salt
and pepper
• 2 lemons, juiced
(about 6 tbsp)
• 1 ⅓ cups white wine or
chicken stock
• 1 bunch fresh rosemary,
tied with twine in
the middle
• ½ cup corn starch,
dissolved in 1 cup of water
• Salt and ground black
pepper, to taste
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
35 min 30 min MEDIUM 6
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