This is a sponsored post. I am glad to have begun a relationship with Fagor America and received a pressure cooker in return for my honest review. There are affiliate links in this blog and I will make money if you buy something through them. Refer to my disclosure policy.
Some days are just made for being home. I’d made this on a rainy Sunday evening. We were in for the night and turned on good music and I had the rare chance to enjoy the process of cooking dinner instead of hurrying to get it all on the table. I am thankful that I got to take my time because I think I discovered the secret to the perfect whole chicken. Saute+ pressure cook+broil=amazingly moist chicken with crispy skin! The best part is it’s still super fast and not a lot of hands-on time.
I used this Pressure Cooker and a cast iron skillet like this.It was one of the most effortless whole chickens I’ve made. In the past, I’ve made my whole chickens in the crockpot and while they are super moist, the chicken sort of falls apart and doesn’t always look all that appealing.
I am glad I finally landed on the secret to the very best whole chicken!
- 1 whole organic chicken (gizzards removed)
- 1 teaspoon of salt
- 1/2 teaspoon of onion powder
- 1/2 tablespoon of chili powder
- 1/8 teaspoon of cayenne
- 1 tablespoon of coconut oil
- 1 cup of white wine
- Mix salt, onion powder, chili powder, and cayenne together in a small bowl.
- Put one tablespoon of coconut oil into the removable cooking pot of the pressure cooker.
- Turn on the sauté setting and select five minutes.
- After a minute (giving the whole time to heat up) place the whole chicken (breast down) into the pressure cooker and sauté.
- After five minutes, flip the bird over so it's upright and pour the wine over it.
- Sprinkle with spices. Make sure you do the spices after the wine so it doesn't wash the spices off.
- Cook for twenty minutes on the pressure cooker setting.
- Preheat the oven to 400.
- When it's done cooking, use the quick release option and place chicken in a cast iron skillet.
- Cook at 400 for 6 minutes and broil for 1 minute to have a crispy skin.
- Check with a meat thermometer and make sure the juices run clear.