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1. Converting Traditional Recipes for Use in the Pressure Cooker

2. Rich Vegetable Stock

3. Neopolitan Beef Ragu (Ragu alla Napoletana)

4. Pressure Cooker 'Roast' Chicken Genovese-Style (Pollo alla Genovese

Book Description

Pressure cookers have changed a lot since your grandmother's day. They were once noisy, risky, and ineffective, but today's new machines are safe and sleek, and make cooking fabulous meals in no time a snap. In The Ultimate Pressure Cooker Cookbook, Tom Lacalamita's expert advice will guide you through buying and caring for your pressure cooker, and his delicious foolproof recipes are your keys to success.

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The Ultimate Pressure Cooker Cookbook : More Than 75 Foolproof Irresistible Recipes Tested in All the Most Popular Models

Authors: Tom Lacalamita

Date: April 1997

ISBN: 0684824965

Publisher: Simon & Schuster

Hardcover

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One of my favorite foods to prepare for a day at the beach or the mountains is roast chicken flavored with fresh herbs from my garden. Not having an air-conditioned kitchen, however, I try to avoid using the oven whenever possible in the summer. Fortunately, I stumbled upon this recipe years ago and was able to adapt it to the pressure cooker with excellent results.

Servings: 4

• One 2- to 2 1/2-pound whole chicken, small enough to fit in the pressure cooker

• 1/2 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 2 tablespoons chopped fresh parsley

• 4 sprigs fresh rosemary leaves, minced, or 1 teaspoon dried

• 4 cloves garlic, peeled and crushed

• 2 tablespoons flour

• 3 tablespoons olive oil

• 1 cup chicken broth

1. Remove all visible fat from chicken and rinse under cold water. Pat dry with paper towels. In a small bowl, combine the salt, black pepper, and half the parsley and rosemary. Rub the inside cavity of the chicken with this mixture. Place two of the garlic cloves in the cavity. Tie the legs together with string and tuck the wings back and under. Lightly dust the trussed chicken with the flour.

2. Heat the olive oil in the pressure cooker over high heat. Add the chicken and let brown to a light golden color on all sides, turning occasionally. Add the remaining parsley, rosemary, and garlic, along with the stock.

3. Position the lid and lock in place. Bring to high pressure. Adjust the heat to stabilize the pressure and cook 25 minutes. Remove from the heat and let the pressure release naturally. Open the pressure cooker. The chicken is done if the juices run clear when the leg is pricked with a fork. If the juice is pink, reposition the lid on the pressure cooker and lock in place. Cook an additional 3 to 5 minutes.

4. Remove the cooked chicken to a large serving platter and cover with foil. Place the pressure cooker back on the burner over high heat, uncovered, and bring the sauce to a boil. Reduce by half. Taste and adjust for salt. Cut the chicken into pieces and slice the breast meat from the bone. Pour the sauce through a strainer. Spoon the sauce over the cut-up chicken.

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING
456 calories, 41g protein, 5g carbohydrates, 29g fat, 119mg cholesterol, 856mg sodium

More From This Book:

1. Converting Traditional Recipes for Use in the Pressure Cooker

2. Rich Vegetable Stock

3. Neopolitan Beef Ragu (Ragu alla Napoletana)

4. Pressure Cooker 'Roast' Chicken Genovese-Style (Pollo alla Genovese

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