I hit a pretty good sale on chickens a few weeks back. At $0.69 cents a pound I had to stock up.
Keeping a few on hand to roast, and a few to cook down.
Here is one way I like to prepare them fast.
We all know that you can boil a chicken taking several hours depending on size. I like to use my pressure cooker taking all of about 20 minutes. Mine is old and loved, but gets the job done perfectly!
Here’s how to do it.
Clean your chicken and place in pressure cooker along with a stalk of celery and about half an onion sliced.
Sprinkle with salt, pepper and poultry seasoning.
Secure you lid and place over high heat.
Until this little “thingy” starts to dance around real fast. Then lower your heat to med-high and cook for about 20 minutes.
Remove from heat and allow cooker to cool at room temperature until pressure has gone done.
Don’t get freighted when you first take a look.
It’s not going to be a pretty sight!
Remove chicken skin and meat from bones.
After removing the meat I like to shred it up and freeze to use in enchiladas, chicken tacos, chicken pot pies and casseroles.
Plus adding the celery and onion helps create a great chicken broth. Pour broth into glass jar a chill in frig overnight. Remove most, but not all, fat that has risen to the top. Then place in ice cube trays and freeze. Perfect to pop in any recipe that requests chicken broth.
I will be linking up here to these other fabulous sites Tempt My Tummy - Tuesday at The Table- Tasty Tuesday