Fruit-Stuffed Lemon Chicken - Russell Hobbs RHNPC800P Nutritionist Owner's Manual

FRUIT-STUFFED LEMON CHICKEN

(22 minutes, high pressure)
The large size and oval shape of your Pressure Cooker makes it possible to
cook a whole, stuffed chicken. Have toothpicks or small skewers on hand for
securing the stuffing inside the chicken.
10 dried apricots, halved
8 pitted prunes, halved
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, croutons, 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 COOK MODE Button until the Red Indicator Light next to BROWN
is lit. Press the START/STOP Button until the Green START Indicator Light
illuminates and the Red BROWN Indicator Light flashes. Add butter to
Pressure Cooker and, as it melts, spread with a rubber spatula to coat
bottom of Pressure Cooker. Set chicken in Pressure Cooker, breast-side
down, and brown well, 3 to 4 minutes. Flip over and brown back.
4. Tilt chicken up slightly, pour in broth. Sprinkle cinnamon lightly over top.
5. Add carrots, remaining lemon wedges, and any leftover stuffing.
6. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock
to LOCK position. Point Pressure Regulator Knob to PRESSURE.
7. Set PRESSURE MODE for HIGH, COOK TIME for 22 minutes. Press
START Button.
8. When Pressure Cooker beeps three times, STOP Light will illuminate.
Quickly release pressure by holding down QUICK STEAM RELEASE
Button until red Pressure Indicator Rod drops.
9. Slide Safety Lock to UNLOCK. Pull Lid 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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