Enjoy a whole chicken this fall!
Whether you have a large family or it's just you and one other, a whole chicken can be a solution to your busy evenings. There are many benefits of preparing a whole chicken.
- serve your family a variety of different cuts (some more lean than others)
- have left overs to make sandwiches, wraps, soups or salads from
- save money because you aren't paying someone else to cut it up into pieces
- use the left over bones and fat to make delicious nutrient dense broth
2 cups of water
2 bulbs of garlic
Homemade "Montreal" steak seasoning:
2 Tbsp chili flakes
3 Tbsp garlic powder
3 Tbsp onion powder
2 Tbsp coriander
3 Tbsp dill
3 Tbsp salt
3 Tbsp mustard
2 Tbsp paprika
3 Tbsp black
1. In a small bowl, combine the herbs and spices.
2. Remove the giblets from the chicken. Pat dry with paper towels. Season chicken with mixture of spices. Cut the tops off the garlic bulb while keeping it in tact. Stuff the chicken's cavity with the lemon and 1 garlic bulb.
For pressure cooker: Set it on the high sauté setting. Add oil and chicken with the breast side down. Cook until golden (about 4-5 minutes). Flip and cook for an additional 4-5 minutes. Set aside.
Place the trivet into the pot and add water. Gently place chicken onto trivet. Place the remaining garlic bulb in beside the chicken. Select the manual setting; adjust pressure to high and set the time for 28 minutes. When finished cooking, naturally release the pressure for about 20-30 minutes. Remove chicken and let rest for 10-15 minutes.
For slow cooker: Turn it on low. In a cast iron pan, preheat oil and add chicken breast side down. Cook until golden on each side (about 4-5 minutes). Add the water to the crock and place the chicken in gently. Place the remaining garlic bulb along the side of the chicken. Cover with the lid and cook for 6-8 hours depending on the size of bird. Remove chicken and let rest for 10-15 minutes.