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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 ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: POULTRY
BRAISED WHOLE CHICKEN
1 3- to 5- pound chicken
3 tablespoons vegetable oil
Salt and pepper
3 cups water
Heat oil in canner over medium heat and brown chicken on all sides. Season with salt and pepper. Remove chicken. Pour water into
canner. Place cooking rack and chicken 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 pounds chicken, cut into serving pieces
3 tablespoons vegetable oil
1 teaspoon salt, or as desired
½ teaspoon pepper
½ cup minced onion
1 cup slivered almonds
4 cans (4 ounces) mushrooms
2 cups chicken broth
1 cup white wine
Heat oil in canner over medium heat. Brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid,
chicken broth, 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 MARENGO
9 pounds chicken, quartered
1 tablespoon coarse black pepper
1 cup flour
1 teaspoon salt, or as desired
3 tablespoons vegetable oil
1 pound mushrooms, sliced
4 cans (16 ounces) tomatoes
2 cloves garlic, minced
2 cups dry white wine
tomatoes, garlic, 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, if desired.
15–18 servings
CHICKEN AND DUMPLINGS
9 pounds chicken, cut into serving pieces
3 carrots, chopped
3 onions, chopped
3 ribs celery, chopped
1 tablespoon salt, or as desired
1 teaspoon pepper
8 cups water
Place all ingredients in canner. Close the cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Prepare dumplings as follows.
Dumplings
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 eggs
¼ cup vegetable oil
1 tablespoon parsley flakes
hot chicken broth. Simmer without cover for 15 minutes. Thicken broth if desired.
15–18 servings
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