I've been wanting to try this for a while: cooking a whole chicken in our stove top pressure cooker. But looking around, all the recommendations I see are for dinky little birds, 1-3 lbs. I have a 6.75 pounder here, and am looking for advice.
Is it a problem if the bird doesn't lay flat in the bottom, but touches the sides of the cooker?
How much liquid do I need to add? Just enough to steam, and achieve pressure? Can I depend on enough cookibg out of the bird?
How long should I go at high pressure?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)