Pot-roasted Chicken with Stuffing
This is the preferred way in my household of cooking and eating a whole chicken. The chicken, even the breast meat, stays tender and moist, and you have a ready-made gravy in the juices. I first made this stuffing when I needed to use up some coriander and it goes very well with the creamy, garlicky sauce. Of course you can use any type of stuffing you like. You can use this same method to cook guinea fowl.
|1||free-range chicken or guinea fowl, around 1.5kg, any giblets removed|
|2 tbsp||olive oil|
|Large knob||of butter|
|200ml||chicken stock or water|
|1||head of garlic|
|50ml||single cream (optional)|
|Salt and freshly ground pepper|
|For the stuffing:|
|1||onion, finely chopped|
|3||garlic cloves, finely chopped|
|Grated zest and juice of 1 lime|
|A handful||of fresh coriander, finely chopped|
|A handful||of curly parsley, finely chopped|
You will need a pressure cooker.
First make the stuffing. Melt the butter in a frying pan and add the onion. Sauté on a low heat until the onion is translucent. Allow to cool, then add all the remaining ingredients, season with salt and pepper and mix thoroughly. Stuff the chicken with the mixture.
Heat up the olive oil and butter in the pressure cooker. Add the stuffed chicken and carefully brown it on all sides, paying particular attention to the breasts. Place the chicken right-way up, then add the stock or water. Break up the head of garlic and put the unpeeled cloves around the chicken. Season with salt and pepper. Lock the lid and bring up to full pressure. Turn down the heat and maintain high pressure for 20 minutes. Let the pressure lower naturally at room temperature.
Remove the chicken to a serving plate and cover. Mash the garlic cloves into the remaining cooking liquor. Add any liquid that drains from the chicken, and the cream, if using. Strain into a jug and serve with the chicken.