Thursday, September 10, 2015


I've had my so-called "magic pot" for just over a month now, and I finally got brave enough to attempt my first whole chicken. (Well, it was actually half of a GINORMOUS bird raised by my friends on their local farm.) It came out tender and delicious, plus I got a quart of gorgeous and savory chicken broth as a bonus!

Here's what I did: I seasoned the bird with Cajun spice mix and browned it in a large skillet first, then cooked it for 18 minutes on the poultry setting, and let it sit for 15 minutes before releasing. Oh, and I put two cups of water with two tablespoons of Worcestershire sauce and a tablespoon of dried Italian herbs in the bottom of the pot, then on top of the trivet, I put a lemon, an onion, and a head of garlic (all cut in half), and then the chicken on top of those things to keep it up out of the broth. (I had to fold the bird a bit to tuck it into the pot in one piece.) You can see how it was beginning to fall off the bone when it was done!