Bella 6 Litre Pressure Cooker Instruction Manual page 22

Recipes
Pot Roast Chicken with Rosemary and Garlic
This is one pot cooking at its best. This recipe cooks a whole chicken in 30 minutes; this means that
you can have a mid-week roast in no time at all!
Serves 4-6 people depending on how hungry you are!
Ingredients
• 1 tbsp. finely chopped fresh rosemary,
plus a few extra sprigs
• 30g soft butter
• 1 lemon, zested
• 2-3 garlic cloves
• 1 tsp. sea salt
• freshly ground black pepper
Method
1. Start by making the herb butter. Pound the chopped rosemary, butter, lemon zest, garlic, salt
and a good grind of black pepper in a mortar and pestle until it is smooth or you could use a mini
chopper.
2. The aim is to get the butter under the skin of the chicken, so lift the skin slightly and using your
fingers loosen the skin from the chicken breast, this creates a 'pocket' for you to add the butter.
Spoon in some of the butter and push it down and around the breast. Repeat with the other side.
Keep a little back and rub it all over the chicken.
3. Slice the lemon in half and add half to the cavity of the chicken along with a sprig of rosemary.
4. Use the BROWNING function to sear your chicken on all sides; this will give the chicken some
colour when cooked. When browned on all sides remove and set this aside for a minute. Cancel
the browning function.
5. Add the sliced onions so that they fit in the bottom of the cooking pot. Add the wine or stock to
the cooking pot and the last sprig of rosemary to the cooking liquid. Place the chicken on top of
the onions, by doing this the chicken does not come into contact with the base where the skin
can catch slightly and the onions will add a lovely flavour to the gravy.
6. Give the chicken another sprinkle with salt and pepper and a sprinkle with any stray bits of
rosemary and secure the lid.
7. Select the CHICKEN function and set the time to 30 minutes. Cook under pressure. When the
chicken has finished cooking, leave the unit for 10 minutes to give the chicken time to rest.
Release any remaining pressure and remove the chicken. If you want to brown it further pop it
under a hot grill for 5 minutes to crisp the skin.
8. Skim any fat away from the juice remaining in the cooking pot and thicken the remaining liquid
with the cornflour/water mixture or reduce it down by bringing it back to the boil on the SAUTÉ
function and bubble away until reduced, strain through a sieve and serve with the chicken.
• 1 medium size chicken (approximately 1.5kg)
• 1 small glass of dry white wine or
chicken stock
• 2 onions, peeled and thickly sliced
• 1 tbsp. cornflour/water mixture to thicken
Serve with a selection of vegetables or a
simple salad.
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