One Chicken, Two Ways, Three Meals.
I don’t know about you but my family loves a easy meal that makes a lot of food! Today I bring you three meals from one whole Chicken. The first meal is my Dad’s Pressure Cooker Chicken. Some families make pot roast every Sunday, in our House you can find Pressure Cooker Chicken on our table a couple Sundays out of the month! The next Dish is my Chicken and Dumplings, perfect for a cold day spent by the fire! The Chicken and Dumplings make enough to have for lunch the next day. The Chicken and Dumplings are super easy to make seeing as you have all ready cooked the chicken and broth the day before.
We absolutely love our Wolfgang Puck Automatic 8-Quart Rapid Pressure Cooker! We use it several times a week when we are not traveling. If you do not have a pressure cooker feel free to use a crock pot, just note that it will take longer to cook.
Dads Pressure Cooker Chicken.
5 pound whole chicken, cleaned and rinsed
4 whole carrots, chopped
4 stalks of celery, cut in thirds.
1 small onion, peeled and chopped
Seasonings how you like, we season with a bay leaf, salt and pepper.
32 ounces of low sodium Chicken Broth
2 TBS Olive Oil
Brown both sides of the chicken in the pressure cooker with Olive Oil, add remaining ingredients into pressure cooker. Put lid on, seal the pressure cooker. Set timer for 50 minutes. After the 50 minutes allow the Pressure Cooker to depressurize. Remove the vegetables into a bowl, remove Chicken onto a cutting board, use caution when removing from the Pressure Cooker contents are very hot! The Chicken will fall apart when removing it from the Pressure Cooker, my Dad places the chicken onto a large wooden cutting board that has a drip tray. Use tongs and a fork to separate the Chicken from the bones. Strain the broth into a fridge safe container. If making gravy utilize some of the broth, add equal parts flour and water as a thickening agent.
Place the Chicken in a fridge safe container separate from the broth.
Chicken and Dumplings
Broth from above recipe
Small bag of Whole carrots, chopped
1 small onion peeled and chopped
1 1/2 cup water
Recipe for Dumplings
2 cups all purpose flour
3/4 cup ice water
dash of salt
Skim off fat from broth, discard. Put skimmed broth in a stock pot, add in water. Add vegetables, cook until softened. While your vegetables are cooking make the dough for your dumplings. Place flour in a large bowl, make a well in the flour. Add ice water into well of flour a couple tablespoons at a time, incorporate the water into the flour until it is mixed well, the dough should be a bit sticky. Place ball of dough onto a floured surface, roll dough until 1/8 in thick. Cover and let sit for 20 minutes. While the dough is resting add in your cut up chicken to the broth, bring to a boil. Once your dough is done resting use a fluted pastry cutter to cut the dumpling dough into small pieces, make sure to separate the dough once it is cut from the uncut dough because the dough will stick to its self. Carefully drop the dough pieces one by one into the boiling broth. Stir so that the dumplings are distributed through the broth. Once the dumplings have floated to the top of the pot the dish is done. Refrigerate the leftovers for lunch the next day. Enjoy!