Making the Most of Your Pressure Cooker by Carolyn Humphries

Author:Carolyn Humphries
Language: eng
Format: mobi
Tags: Cooking with a Pressur Cooker
Publisher: Constable & Robinson
Published: 2013-05-24T21:00:00+00:00

Chapter 11

Chicken

You will be rewarded with better flavour if you buy a free-range chicken rather than a cheap one that may be pumped full of water; ethically it is sound judgement too. For most recipes I recommend removing the skin from joints before cooking but sometimes it is necessary to retain it for the flavour and colour it gives to the finished dish. You will always be told when to do this. It is sometimes cheaper to buy a small whole chicken and cut it into quarters yourself rather than buying ready-prepared portions – particularly when chickens are on special offer. You do need a heavy sharp knife or poultry shears to do this, though.

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