Philips HD2137 - Green Olive, Garlic and Lemon Chicken

Green olive, garlic and lemon chicken
15g buer
1 tbsp. olive oil
2 tsp. finely grated lemon rind
3 cloves garlic, crushed
¼ cup pied green olives, chopped finely
2 tbsp. finely chopped fresh flat-leaf parsley
1.5kg whole chicken
2 medium lemons, quartered
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
43 mins
pressure
6 hrs 20 mins
slow
Pre+Cooking me
or
1. Combine buer, oil, rind, garlic, olives and parsley in a medium bowl; season.
2. Rinse chicken under cold water; pat dry, inside and out, with absorbent paper. Use fingers to make a pocket between the breast and skin;
push half the buer mixture under skin. Rub remaining buer mixture all over chicken. Tuck wing ps under chicken; fill cavity with lemon,
e legs together with kitchen string. Trim skin around neck; secure neck flap to underside of chicken with small fine skewers.
3. Place chicken in the inner pot.
4. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 18 mins. Press START.
5. Cut chicken into quarters to serve.
44 Chicken