INSTANT POT WHOLE CHICKEN

juicy & perfect

⭐️ 4-5 lb whole chicken ⭐️ 1 tbsp kosher salt, plus 1 tsp ⭐️ 1 lemon quartered ⭐️ 2 sprig fresh thyme ⭐️ 1 sprig fresh rosemary ⭐️ 2 tbsp olive oil or butter ⭐️ ground pepper, to taste FOR GRAVY ⭐️ 3 tbsp all purpose flour ⭐️ 3 tbsp butter ⭐️ 2 c drippings

INGREDIENTS

⭐️ DRY BRINE your bird! (swipe for details) ⭐️ TRUSS! it's not just for looks - trussing your bird ensures even cooking ⭐️ STUFF! Lemon and herbs will infuse the chicken and season it from within. ⭐️ RUB. Garlic butter under the skin is optional, but always a crowd pleaser!

PRO TIPS!

Remove giblets, pat chicken dry, & season all over with salt. Leave at room temperature 1 hour, or chill up to 72 hours.

1

2

Pat chicken dry, then stuff with lemon quarters and fresh herbs.

3

Optional:  make garlic butter and rub under the skin.

4

Truss legs closed with twine. Rub all over with olive oil and season with salt and pepper.

5

Place trivet into instant pot plus 1 cup water. Position trussed chicken into the trivet.

6

Seal pot, then program to high pressure for 6 minutes per pound plus 3 minutes per half pound. Allow 15 minute natural pressure release.

7

Transfer to a foil lined baking sheet and broil for 5 minutes, or until skin is golden brown and crisp.

8

Strain the cooking liquid and skim the fat.

9

Melt butter using the saute function. Add flour, the stir until smooth and saute until golden brown.

10

Add 2 cups drippings, then whisk until smooth. Simmer until thickened.

11

Carve and serve with gravy to taste.

> GET THE RECIPE HERE