WHOLE CHICKEN RECIPE

By | February 15, 2021

WHOLE CHICKEN RECIPE

WHOLE CHICKEN RECIPE

  • 1 whole chicken
  • 1 onion
  • 400 grams of chestnut mushrooms
  • 8 cloves of garlic
  • 5 sprigs of thyme
  • Zest of 1/2 lemon
  • 10 drops of lemon juice
  • 100 ml soda
  • 1 tablespoon of vinegar or 3 tablespoons of white wine
  • 200 ml cream
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 teaspoons of salt
  • 1 tablespoon of paprika
  • 1 tablespoon ground black pepper
  • 3-4 black pepper
  • 1 nutmeg
  • For service;
  • Parsley
  • Chives
Method: 
  • Preferably wash 1 whole free-entangled chicken and dry it with a paper towel.
  • Beat 8 cloves of garlic and 5 sprigs of thyme in a mortar and pestle.
  • Add 1 tablespoon each of flaked pepper and black pepper, the zest of half a lemon, 10 drops of lemon juice, 100 ml of soda and 1 teaspoon of salt to 2 tablespoons of room temperature butter and knead.
  • Add the oregano and garlic crushed to the kneaded oil.
  • Feed the oil you have prepared both inside and outside of the chicken. Put your hand between the meat and its skin, especially from the neck part, without tearing the skin, separate it from the meat and feed this mixture.
  • Open the bottom of a large and wide pressure cooker and drizzle 2 tablespoons of olive oil. Put the chicken in a hot pot and seal all sides for 3 minutes. In the last minute of sealing, put 400 grams of chestnut mushrooms that you cut into 4 and 1 dried onion that you chop for food into the pot. The bottom of the pot may hold a little, don’t worry. In fact, the chicken cooked in a pot has a much more parched and oven-baked flavor when it clings to the bottom.
  • Place the chicken in the pan after sealing it, preferably on a small empty metal can or a metal glass.
  • Fill water to the minimum level of the pot. Close the lid. Turn the pressure setting to position 2 and cook over high heat until the green disc appears.
  • When the green disc appears, reduce the bottom of the pan and cook for another 20 minutes.
  • At the end of 20 minutes, cover the bottom of the pan and remove the pressure.
  • You can hold the pot under cold water while relieving its pressure. If you remove the steam by hand, the softly cooked chicken may dissipate from the sudden loss of pressure.
  • Take the chicken out of the pot and grate 1 nutmeg for the delicious water and vegetables.
  • Add 1 tablespoon or 3 tablespoons of white wine if desired. This will add a nice tartness to your sauce.
  • Add 1 teaspoon of salt, 3-4 black peppercorns and 200 ml cream and mix. Spread this delicious sauce prepared with chicken’s own water on a large and hollow plate and place your delicious chicken on it.
  • With the pressure cooker, which takes almost 1 hour when cooked in the oven and usually dries, the whole chicken is at your disposal in a much shorter time.
  • If you add a little bit of parsley and chives on it while serving, you will add color and freshness.

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