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PRessuRe CooKinG PoulTRY
Poultry recipes are cooked at 15 pounds pressure. Try the following suggested recipes and enjoy tasty poultry in a variety of sauces.
Or, prepare your own favorite poultry dishes. When you wish to seal the natural juices into the poultry, sear to a crispy brown prior to
pressure cooking. When it is desirable to intermingle food flavors, during cooking, it is best not to brown poultry; just cook it in the
liquid indicated in the recipe.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: POULTRY
BRAISED WHOLE CHICKEN
3 3-lb. chickens Salt and pepper
3 tablespoons cooking oil 2 cups water
Remove neck bone, fold skin down on breast and skewer in position. Fasten legs and wings close to side of body. Heat canner, add oil,
and brown chickens on all sides. Season with salt and pepper. Place water, cooking rack, and chickens in canner. Close cover securely.
Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
15-18 servings.
CHICKEN IMPERIAL
9 lbs. chicken, cut into serving 1 cup slivered almonds
pieces 4 4-ounce cans mushrooms
¼ cup cooking oil 2 chicken bouillon cubes
1 tablespoon salt, or as desired 1 cup hot water
1 teaspoon pepper 1 cup white wine
½ cup minced onion
Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid, bouillon cubes
dissolved in hot water, and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove chicken from canner, thicken gravy. If desired, serve chicken on bed of hot rice,
top with gravy and toasted almonds. 15-18 servings.
CHICKEN AND DUMPLINGS
9 lbs. chicken, cut into serving 3 carrots, chopped
pieces 3 onions, chopped
2 tablespoons salt 3 ribs celery, chopped
1 teaspoon pepper 8 cups water
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. Prepare dumplings as follows.
Dumplings
2 cups flour
2
⁄
3
cup milk
1 teaspoon salt
1
⁄
4
cup cooking oil
1 tablespoon baking powder 1 tablespoon parsley flakes
2 eggs
Sift flour, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine liquid and dry ingredients. Drop from teaspoon into
hot chicken broth. Simmer without cover for 15 minutes. Thicken broth if desired. 15-18 servings.