When we first started raising our own chickens, I was a bit perplexed about what to do with a whole chicken. I was used to going to the grocery store and picking up a package of boneless, skinless breasts or thighs. Now, hubby expects me to turn a 5 pound frozen brick into a delightful meal. It’s the frozen part that was stumping me. I usually start thinking about dinner around 5 PM, not 3 days in advance.
Instant Pot to the rescue! I put the whole, frozen chicken into the pot and about an hour later it’s done. I put the rack in the pot, add chunks of onion, carrot and celery, garlic, herbs and 1 1/2 cups of water. Pressure cook on high for 10 minutes per pound. After releasing the pressure, I take out the chicken and put it on a rack under the broiler for a few minutes to brown.
For two of us, we can get 3 meals out of a 4 pound bird. The first night we eat roast chicken with sides. We shred the rest to eat in salad, tacos or burritos the next day.
The carcass goes back into the instant pot. I fill the pot to the max level with water, and cook on high pressure for an hour. Voilà, chicken bone broth! I freeze the broth in 1 1/2 pint freezer safe canning jars for future use in soups, risotto and other dishes.
The whole, frozen chicken is no longer a daunting beast.
How do you cook your whole chicken?