Loading ...
Loading ...
Loading ...
cooking pouLtrY
Use the utensil that will best t the amount of chicken you’re preparing
and pre-heat over medium about 2 minutes — until it’s hot enough for
water droplets to bead and dance across the surface.
Type: Skin-on, bone-in breasts, legs or thighs
Pre-heat the pan according to the instructions above. Place the chicken
skin-side down in the hot, dry pot, and cook until the chicken comes
away from the bottom of the pan with no resistance, and the skin is
nicely browned about 3 to 5 minutes. Turn the chicken, cover and cook
over medium heat until steam just begins to escape from under the lid,
3 to 5 minutes. Spin the lid to engage the Vapor Seal then immediately
reduce the heat to low. Cook for 10 to 15 minutes, or until the juices
run clear.
Type: Whole Chicken
Pre-heat the pan according to the instructions above. Place the chicken
breast-side down in the hot, dry pot, and cook until the chicken comes
away from the bottom of the
pan with no resistance, and the
skin is nicely browned. Turn
the chicken breast-side up.
Cover and cook over medium
heat until steam just begins
to escape from under the lid,
about 5 minutes. Spin the lid
to engage the Vapor Seal then
immediately reduce the heat to
low. Cook for 50 to 60 minutes,
or until the juices run clear.
Chicken in a Pot prepared in the 4 Quart
Stock Pot
16
Loading ...
Loading ...
Loading ...