Thursday, 14 December 2017

Rosemary Roast Chicken ~ using the PHILIPS Pressure Cooker

prep time ~ 15 mins
roasting time ~ 15 mins
browning time ~ 18 mins
serves ~ 4 quarter chicken

Rosemary Roast Chicken
(using the Philips Pressure Cooker)

·       1 wnole chicken, cleaned
·       2 tsp salt
·       2 tsp ground black pepper
·       2 tsp Italian Seasoning
·       3 potatoes, cut into 6
·       4 onions, quartered
·       10 cloves of garlic
·       2 carrots, sliced
·       2 sprigs of Rosemary

1.    Place the whole chicken in the inner pot of the Philips Pressure Cooker.
2.    Smother the chicken, in and out, with the salt, pepper and Italian Seasoning.
3.    Place the potatoes, garlic, onions & carrots into the inner pot, around the chicken.
4.    Drop the Rosemary over the chicken.
5.    Press ‘CHICKEN’ and ‘START’. Turn the knob on the lid towards the ‘BAKE’ mode.
6.    After the chicken is ready, open the lid and brown the outer skin by choosing ‘CHICKEN’ of the ‘BAKE’ function.
7.    When ready, remove the chicken from the inner pot and serve.
8.    Use the same inner pot (unwashed from roasting the chicken) to make the  brown sauce.

Brown Sauce
·       2 tbsp butter
·       1 onion, chopped
·       2 tbsp plain flour
·       1  ½ cup cream
·       ½ tsp salt
·       ½ tsp pepper
·       1 tsp chicken stock
·       2 tbsp butter (if desired)
·       ½ cup of water (if needed)

1.    To make the brown sauce, use back the same inner pot of the PHILIPS Pressure Cooker inner pot where the chicken was roasted.
2.    Press the “CHICKEN’ of the “Bake’ function.
3.    Sautee’ the onions with the balance of the chicken oil,  till tender and brown.
4.    Put in the plain flour and stir briefly.
5.    Pour the cream in in a slow stream while stirring with a whisk.
6.    Season with stock, salt & pepper. Add more water if smoother consistency is desired.
7.    Put in the butter at the end, if desired.
8.    Serve over the Roast chicken.

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authorMarina Mustafa. Author of ten cookbooks.

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