A whole pastured chicken – simply prepared – is always clutch. It can be quite a process to infuse a chicken with flavor and get it fully cooked, while also keeping the meat moist. I brined. I marinated. I “dry-aged” in my fridge overnight. I’ve buttered the breasts and stuck garlic in all the nooks and crannies.
But inevitably, my chicken was rarely as moist or flavorful as what I’d enjoy in a high-end restaurant.
That is, until now…
Enter the Instant Pot Pressure Cooker. I can truly say that this is one of the best kitchen investments I’ve ever made. It is no exaggeration to say that a pressure cooker can change your life in the kitchen. It can certainly save you time that you can spend doing other things! And here at Sweat Nation, we can always use our time to focus on creating our best lives!
Here's What You Need...
1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil
1 tsp. paprika
1½ cups Kettle & Fire Bone Broth (Chicken)
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled
In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down, and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice, and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from the pressure cooker and let stand for 5 minutes before carving.