Rosemary Roast Chicken ~ using the PHILIPS Pressure Cooker
A beautifully roasted whole chicken with rosemary, potatoes and carrots, made easy in the pressure cooker.
Ingredients
- Roast Chicken
- whole chicken, cleaned1
- salt2 tsp
- ground black pepper2 tsp
- Italian Seasoning2 tsp
- potatoes, cut into 63
- onions, quartered4
- garlic10 cloves
- carrots, sliced2
- rosemary2 sprigs
- Brown Sauce
- butter2 tbsp
- onion, chopped1
- plain flour2 tbsp
- cream1.5 cup
- salt2 tsp
- pepper0.5 tsp
- chicken stock1 tsp
- butter (if desired)2 tbsp
- water (if needed)0.5 cup
Instructions
- 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.
- 9.
Sautee the onions with the balance of the chicken oil, till tender and brown.
- 10.
Put in the plain flour and stir briefly.
- 11.
Pour the cream in a slow stream while stirring with a whisk.
- 12.
Season with stock, salt & pepper. Add more water if smoother consistency is desired.
- 13.
Put in the butter at the end, if desired.
- 14.
Serve the brown sauce over the Roast Chicken.