Multicooker Blue Ribbon “Roast” Chicken
Multicooker Blue Ribbon Roast Chicken
3 ½ to 4 lbs. whole chicken
Salt, pepper, and paprika to taste
1 to 2 Tbsp. coconut oil
1 tablespoon olive oil
1 lemon, cut into wedges
2 celery stalks, washed and cut into 2” to 3” pieces
½ small onion, cut into wedges
2 garlic cloves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 cup chicken broth
Remove giblet packet (if included) from inside chicken cavity and rinse chicken well inside and out. Pat dry and season with salt, pepper, and paprika.
Stuff cavity with ½ the lemon wedges, celery, onion wedges, garlic cloves, rosemary and thyme.
Add oil to pot and select “Sear” setting. When oil starts to sizzle, place chicken inside, breast side down, and brown on all sides.Once chicken is browned, press “Cancel”. Remove chicken and add remaining lemon wedges and broth to pot.
Return chicken to Multicooker, breast side up. Put the lid on and turn the exhaust valve to “Sealing”.
Select “Poultry” setting and press “Adjust” until “More” is illuminated, which is a 30 minute setting. For larger chickens, use the manual function and cook approximately 6 minutes per pound. Then press the “Start” button.When cooking cycle is complete, press “Cancel” and use the natural pressure release. The natural pressure release method will take approximately 20 minutes.
Discard cavity ingredients before carving.