If you follow me on social media it won’t have escaped your attention that for the last few weeks there has been a new weapon in my kitchen arsenal: a pressure cooker. Known as the Fast Slow Pro it is made by Sage Appliances and retails at just under £200. If you buy one you can dump your oven. And hob. And frying pans.
Not only does it make the most amazing risotto you ever tasted (in seven minutes), it sautees, sears, slow cooks as well as pressure cooks. It truly is the most incredible piece of kit. You can either do a bolognese in six hours, or fifteen minutes, just by changing the settings on the front. There will be a proper review of it up on here soon but I wanted to share with you something I made over the weekend.
I had heard that you can cook a whole chicken, upright on a can of beer on a barbecue. What I didn’t know was that you can also do it in a pressure cooker.
Now pressure cookers to be honest, terrify me. Truly. Everyone knows somebody who has had one that has blown up, coating their kitchen in rice pudding. SO why on earth would I want to put a can of beer into the pressure cooker with a chicken on top of it? Well because if it did all go wrong the resulting blog post could go viral.
This is my recipe, adapted from this one by Hip Pressure Cooking
- 3-4lb. chicken
- 1 small can (don't try with a normal sized can of beer, you need one that is 330ml)
- 1 Lemon, squeezed and zested.
- 2 Bay Leaves
- 2 Tbsp rosemary, finely chopped
- 2 Tbsp. sage, finely chopped
- 2 Tbsp. thyme, finely chopped
- 2 Tbsp. Olive Oil
- Juice from one lemon
- Salt Pepper to taste
- With the pressure cooker on the sear setting brown the chicken on all sides (it is great if you can do it in your pressure cooker as it keeps the flavour in the pot). Get as much colour on it as you can.
- Remove chicken and pour ½ can of beer into de-glaze the base.
- Add a pinch of each of the herbs, the lemon juice and a bay leaf to the can of beer and stand it on the base of your pressure cooking pot,
- Carefully place whole chicken onto the can
- Mix all the remaining ingredients together and pour them over the chicken
- Close lid and cook on high pressure for 25 minutes.
- Use the natural steam release method
This is what it looked like in the pressure cooker (with the right sized can of beer, clearly the one above was too big) with the herbs on it before it was then cooked because I have to point out at this point that whilst it tasted fantastic, it did resemble road kill when it was done. It had completely fallen apart.
Which was fine, you can just lift it out with a slotted spoon and then pull bits of chicken off the carcass. It does taste fantastic but it looks horrendous.
Though it might just be me.
It is just me, isn’t it?