Whole roasted chicken
Requirements
- 1 whole chicken of approximately 1.3 -1.6kg
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper
- 1 tablespoon of vegetable oil
- 4 cloves of garlic, peeled
- 2 tbsp lemon juice
- 250 ml hot chicken stock
- 1 large sprig of fresh thyme
Preparation
1. Set the saute function to 6 minutes and allow to preheat.
2. Put the paprika, thyme and spices in a bowl and mix together. Rub the outside of the chicken with it.
3. Add the oil to the pressure cooker and place the chicken breast side down in the pan to sauté. Turn over halfway through and continue browning. Stop sautéing after 6 minutes.
4. Add the garlic, lemon juice and chicken stock. Close the lid and cook the chicken for 30 minutes in Poultry mode.
Once it has finished cooking, allow the appliance to cool down for 10 minutes. After this, carefully release the pressure remaining in the appliance before opening the lid.
5. Carefully lift out the chicken and place it on a heated plate. Cover loosely with foil to keep the chicken warm.
6. Make the gravy: strain the cooking liquid to remove the garlic and thyme. Select the saute function and heat the stock to boiling point. Stir in a little cornstarch mixed with water or sprinkle in some gravy granules to thicken. Stop sautéing as soon as the gravy is to the desired taste and thickness.
7. Enjoy your meal! You can serve potatoes and vegetables alongside the chicken.