Green Olive, Garlic And Lemon Chicken - Philips HD2137 Manual

Green olive, garlic and lemon chicken

INGREDIENTS
15g butter
1 tbsp. olive oil
2 tsp. finely grated lemon rind
1.
Combine butter, oil, rind, garlic, olives and parsley in a medium bowl; season.
2.
Rinse chicken under cold water; pat dry, inside and out, with absorbent paper. Use fingers to make a pocket between the breast and skin;
push half the butter mixture under skin. Rub remaining butter mixture all over chicken. Tuck wing tips under chicken; fill cavity with lemon,
tie legs together with kitchen string. Trim skin around neck; secure neck flap to underside of chicken with small fine skewers.
3.
Place chicken in the inner pot.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 18 mins. Press START.
5.
Cut chicken into quarters to serve.
Cooking time starts once pressure has been maintained.
Set the valve to "Seal" position. Check that the float valve is in the down position.
44 Chicken
Pre+Cooking time
slow
3 cloves garlic, crushed
¼ cup pitted green olives, chopped finely
2 tbsp. finely chopped fresh flat-leaf parsley
or
pressure
6 hrs 20 mins 43 mins
1.5kg whole chicken
2 medium lemons, quartered
SERVES 6