Poultry Recipes

Poultry

Cooking "Stewed"Chicken:

This is for cooking a chicken to use in other recipes where cooked chicken is needed, such as chicken and dumplings, chicken and rice, casseroles, etc.

Fryer size:

Cook 20 - 25 min. on 15 lbs. pressure after pressure comes up. Cool 5 minutes, then reduce pressure by placing under cold running water.

Stewing size:

Cook 25 - 30 min. on 15 lbs. pressure after pressure comes up. Cool 5 minutes, then reduce pressure by placing under cold running water.

Raspberry Chicken
Recipes for the Pressure Cooker - Joanna White
(Bristol Publishing Enterprises)

1/2 cup sweet red wine
1/2 cup vinegar
1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish

This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color. Enhance the appearance by garnishing with fine shreds of orange peel.

Mix all ingredients together except chicken and orange zest; stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator. Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize, remove lid and remove chicken, leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens. Pour thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest).

Yield: 3-4 servings

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