This method of cooking chicken will help out when there is no time for baking in the oven. Whole chicken carcass rubbed with salt and black pepper, and under the skin is filled with a mixture of butter, lemon zest, rosemary, thyme and garlic. Her cavity also filled with onions, sprigs of herbs and slices of lemon. Then chicken cooks in pressure cooker mode in just 20 minutes. It turns fragrant and very juicy, and to give it a more rosy festive look, grill it in the oven for several minutes until crisp. All the cooking will take about an hour. it much less than if the whole chicken baked in духовке. 
Time: 1 hour. 20min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 whole chicken (weighing approximately 1.5 kg.)
- 5 tbsp. l (75 gr.) Butter, room temperature
- 1 tsp finely chopped fresh rosemary + 2 small twigs
- 0.5 tsp finely chopped fresh thyme + 2 small twigs
- 1 tsp grated lemon zest + 2 lemon slices
- 1 clove garlic, chopped
- 1 small onion, cut in half
- 1 bay leaf
- 2 tbsp. l flour
Recipes with similar ingredients: chicken, bay leaf, rosemary, thyme
Recipe preparation:
- Mix 4 tbsp in a small bowl. l (60 gr.) Butter, chopped rosemary and thyme, lemon zest, garlic, 1/4 tsp salt and a little pepper. Dry the chicken with napkins and copiously salt and pepper. Carefully separate the skin from the meat on the breast and hips, and grate with greens under the skin. Fill the cavity chicken onions, sprigs of rosemary and lemon slices. Tie the legs together with twine.
- In a 6-liter multicooker, mix 1 tbsp. water, bay leaf and sprigs of thyme. Place the stand for the double boiler with long handles arranged so that later it is easy pull out. Place the chicken breast up on the wire rack. Close and lock the cover; make sure the steam valve is closed. Set the pressure cooker mode at maximum heat to 21 a minute.
- When time runs out, wait for the natural release of pressure, about 15 minutes. Turn off the slow cooker and open the lid. Caution remove the chicken on the wire rack and place it on a baking sheet, where drain all the juices. Let the chicken rest for 15 minutes.
- In the meantime, prepare the gravy. Pour the broth in which preparing chicken in a measuring cup; throw away the bay leaf and sprigs of thyme. Collect as much fat as possible from the surface and transfer to a small bowl. Rinse and wipe the bowl slow cookers. Set the cooking mode to high heat. When the pan will heat up, add flour and 2 tbsp. l deferred fat and fry, stirring often, until the flour turns golden brown, 3-4 minutes. Gradually stir in the broth; keep whipping until there will be no lumps left. Bring to a boil, then cook to thickening, about 5 minutes. Salt and pepper to taste.
- Preheat the oven in grill mode. Cut the chicken into pieces, Separate the breasts from the bones and place on a baking sheet. Grease the remaining 1 tbsp. l (15 gr.) Butter and fry in the oven, until the skin is browned and crisp, 3-4 minutes. Serve with gravy. Recommended serving: chicken can fry until crisp in the oven or serve directly from slow cookers by removing the skin.
