Best 2 Olive Oil Pressure Cooked Whole Roasted Chicken Recipes
Indulge in a culinary masterpiece with our pressure-cooked whole roasted chicken. This succulent dish is bursting with flavor and aromas, thanks to the magic of pressure cooking. Perfectly browned and juicy, the chicken is a symphony of textures, offering a crispy skin and tender, fall-off-the-bone meat. This recipe is a game-changer, reducing cooking time without compromising taste. Discover the secrets to creating this exceptional dish, along with a collection of tantalizing variations to suit every palate. From a classic herb-infused chicken to a zesty lemon-garlic rendition, each recipe promises a unique taste adventure. Prepare to elevate your dinner table with this pressure-cooked perfection.
Check out the recipes below so you can choose the best recipe for yourself!
ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, weeknight, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS
Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Season chicken with salt and pepper.
- If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
- Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
- Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
- Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.
Tips for Roasting a Whole Chicken in a Pressure Cooker with Olive Oil:
- Choose the right chicken: Look for a whole chicken that weighs between 3 and 4 pounds, and make sure it is free of any giblets or excess fat.
- Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Season the chicken generously with salt, pepper, and any other desired herbs or spices.
- Heat the pressure cooker: Pour 1 tablespoon of olive oil into the pressure cooker and heat it over medium-high heat until shimmering.
- Sear the chicken: Place the chicken breast-side down in the hot oil and sear it for 3-4 minutes per side, or until golden brown.
- Add the aromatics: Add sliced onions, garlic cloves, and fresh herbs such as thyme or rosemary to the pressure cooker.
- Deglaze the pot: Add 1 cup of chicken broth or water to the pressure cooker and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Pressure cook the chicken: Secure the lid on the pressure cooker and bring it up to high pressure. Reduce the heat to medium-low and cook the chicken for 15 minutes per pound, or until the internal temperature reaches 165°F.
- Natural release: Once the cooking time is complete, turn off the heat and allow the pressure to release naturally for 10 minutes before carefully removing the lid.
- Serve: Transfer the cooked chicken to a serving platter and let it rest for a few minutes before carving and serving.
Conclusion:
Roasting a whole chicken in a pressure cooker with olive oil is a quick, easy, and delicious way to cook a classic dish. By following these tips, you can ensure that your chicken is perfectly cooked and flavorful every time. So next time you're looking for a simple and satisfying meal, give this pressure cooker whole roasted chicken a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
