Chefman RJ25-C Manual page 38

PREP TIME COOK TIME
35 min 30 min
72
SKILL LEVEL SERVINGS
MEDIUM 6
WHOLE CHICKEN WITH GRAVY
INGREDIENTS 1. Add olive oil to the cooking pot. Set to sauté for
20 minutes.
• 2 tbsp olive oil
2. When the olive oil is hot and shiny, about 2 minutes, add
• Whole chicken,
the chicken to the pot, breast-side down. Let cook for
between 5 lbs and 6 lbs,
8 minutes.
giblets removed,
3. Gently turn the chicken over in the pot, cook for another
skin seasoned with salt
8 minutes.
and pepper
4. Add the lemon juice and white wine or chicken broth to
• 2 lemons, juiced
the pot. Let the liquid cook until sauté timer expires.
(about 6 tbsp)
5. Add the bunch of rosemary to the pot. Close and lock
• 1 ⅓ cups white wine or
the lid.
chicken stock
6. Set to pressure cook high for 30 minutes.
• 1 bunch fresh rosemary,
tied with twine in
7. When the time expires, release the pressure, open the
the middle
lid and carefully remove the rosemary. Discard the
rosemary and place the chicken on a separate plate or
• ½ cup corn starch,
platter.
dissolved in 1 cup of water
8. Set to sauté for 10 minutes. Whisking constantly, slowly
• Salt and ground black
add the corn starch and water mixture to the drippings.
pepper, to taste
9. Let the gravy simmer until sauté timer expires, whisking
frequently. Season to taste with salt and pepper.
10. Serve immediately.
73