Whole Roast Chicken (PKP 4.8L & 5.7L)
Great for Sunday lunches, get creative with this recipe by experimenting with your own rubs and marinades before cooking.
Save the juices for making gravy and serve with veggies of your choice.
2 tbsp olive or cooking oil
1 whole chicken up to approx 1.8kg (4.8L is appro 1.4kg max)
250ml chicken stock (or water)
4 whole garlic cloves (optional)
Salt and pepper (to taste)
Season the chicken with salt and pepper and pierce the skin in several places using a fork or knife. Select the SAUTE function, add the oil and allow to heat.
Add the chicken breast side down, and brown as much of the surface area as possible for about 4 minutes.
Turn the chicken over and add the stock and garlic cloves (if using), then press CANCEL.
Put the lid on and close the pressure valve then select the POULTRY function and adjust the time to suit the size guide below:
900g - 1.2kg - 25 minutes
1.2kg - 1.4kg - 35 minutes
1.4kg - 1.8kg - 45 minutes
1.8kg - 2kg - 50 minutes
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid. Test with a thermometer to make sure the temperature is at least 75 °C in the thickest part and the juices run clear.
Leave the chicken to rest for 15 minutes before carving.