Fruit-Stuffed Lemon Chicken - Cook's essentials CEPC800 Owner's Manual

FRUIT-STUFFED LEMON CHICKEN

(22 minutes, high pressure)
The large size and oval shape of your cooker makes it possible to cook a
whole, stuffed chicken. Have toothpicks or small skewers on hand for secur-
ing the stuffing inside the chicken. There's lots of delicious sauce, so plan to
serve the chicken with couscous or rice.
10 dried apricots, halved
8 pitted prunes, halved
1/2 cup craisins (dried cranberries)
3/4 cup seasoned croutons
1 large lemon, cut into thin wedges (discard pits)
One 4- to 4 1/2-pound broiler chicken
Salt and freshly ground pepper
1 tablespoon butter
1 cup chicken broth or water
1/4 teaspoon cinnamon
1 pound carrots, peeled and cut into 2-inch chunks
1 to 2 tablespoons freshly squeezed lemon juice (optional)
Garnish: 2 tablespoons minced parsley
1. In a bowl, toss together apricots, prunes, craisins, croutons, and 3 lemon
wedges.
2. Season chicken inside and out with salt and pepper. Press stuffing inside
and close cavity with toothpicks or skewers. (Any extra stuffing may be
added along with the carrots in Step 5.)
3. Press BROWN and START. Add butter to cooker and, as it melts, spread
with a rubber spatula to coat bottom of cooker. Set chicken in cooker,
breast-side down, and brown well, 3 to 4 minutes. Flip over and brown
back.
4. Tilt chicken up slightly and pour in broth. Sprinkle cinnamon lightly over
top of chicken.
5. Add carrots, remaining lemon wedges, and any leftover stuffing.
6. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
7. Set pressure mode for HIGH and cook time for 22 MINUTES. Press START.
8. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
9. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
10. Check chicken for doneness by cutting deeply into thigh joint. If chicken
requires more cooking, replace lid, press BROWN and START and cook
until flesh is thoroughly cooked.
11. Transfer chicken, carrots, lemon wedges, and any loose pieces of stuffing
onto serving platter. Reserve in a warm place or cover with foil.
12. To prepare sauce, ladle cooking liquid into a gravy separator. Pour de-fat-
ted liquid into sauce boat and season to taste with salt, pepper, and
lemon juice (if using).
13. Garnish chicken with parsley and serve sauce on the side.
Serves 4 to 6
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