Lemon and Herb Chicken
30-60 min, 6 servings, black pepper, butter, celiac, chicken bone broth, contributed, cook 25 min, garlic, gluten free, herbs, Kellyann Petrucci, lemon, low carb, main course, medium, modern, olive oil, paleo, pink himalayan salt, prep 20 min, pressure cook, whole chicken, yellow onion
Ingreadient
- 4 pound whole chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Pink Himalayan salt
- 1/2 teaspoon black pepper
- 1 cup chicken bone broth
- 1/2 lemon
- 1/2 yellow onion
- 2 cloves garlic
- Several sprigs herbs
Direction
- Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper.
- Preheat your Instant Pot by using the Sauté setting, and place the chicken in the cooker breast side down.
- Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate.
- Deglaze the pan with the chicken bone broth.
- Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the Instant Pot.
- Place the trivet inside the Instant Pot and place the chicken on the trivet; it makes removing the chicken from the pot easier. (this is optional but will make things easier)
- Using the Manual setting, adjust the instant pot to high pressure and adjust cooking time to 20 minutes.
- When time is up, allow pressure to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170 degrees Fahrenheit
- If necessary, bring the cooker back to high pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature.
- Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator.
- Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side. Serve and enjoy!
