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Did you know that the best way to cook frozen chicken is in a pressure cooker? You can make juicy and delicious rotisserie-style chicken from frozen in a Mealthy MultiPot. It’s so easy that it only takes 5 minutes of prep work. Finish it off under the Mealthy CrispLid for the perfect broil every time!


Equipment You Will Need:

Pressure Cooker

Mealthy CrispLid (or oven)


Ingredients:

1 whole (4 pound) chicken, frozen (or up to 6 pounds if using an 8-quart MultiPot)

1 1/2 cups chicken stock

1/2 yellow onions, thinly sliced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

3 tablespoons butter, melted

1/2 teaspoon paprika


General Directions:

  1. Rinse frozen chicken with water. This will help the seasonings and herbs to stick to the chicken skin instead of to the layer of frost. 
  2. Pour stock, onion, and garlic into inner steel pot of the pressure cooker. Set the trivet over the stock mixture.
  3. Season chicken with salt, black pepper, and thyme; lay onto rack breast-side up.


Directions for 6 Quart MultiPot with a 4 pound whole chicken: 

  1. Lock pressure cooker lid in place and set steam vent to Sealing. Select Poultry and cook for 60 minutes on High pressure.
  2. Allow pressure to release naturally. A thermometer inserted near the bone should read at least 165°F (75°C).


Directions for 8 Quart MultiPot with a 4 pound whole chicken:

  1. Lock pressure cooker lid in place and set steam vent to Sealing. Select Poultry and cook for 40 minutes on High pressure.
  2. Allow pressure to release naturally. A thermometer inserted near the bone should read at least 165°F (75°C).


Directions for 8 Quart MultiPot with a 6 pound whole chicken:

  1. Lock pressure cooker lid in place and set steam vent to Sealing. Select Poultry and cook for 60 minutes on High pressure.
  2. Allow pressure to release naturally. A thermometer inserted near the bone should read at least 165°F (75°C).


After chicken is cooked:

  1. Mix butter and paprika together in a bowl; brush all over chicken until evenly coated. Place trivet and chicken back into inner steel pot.


Browning the chicken using Mealthy CrispLid:

  1. Unplug pressure cooker.
  2. Place CrispLid on inner steel pot of pressure cooker and plug in. Set temperature to 500°F (260°C) and cook chicken for 5 minutes. 
  3. Remove CrispLid and carefully turn chicken over on trivet. Return CrispLid to inner steel pot and continue cooking until underside of chicken is browned and crispy, about 5 minutes more. A thermometer inserted near the bone should read at least 165°F (75°C).
  4. Transfer chicken to a plate or carving board and let rest for 5 minutes before carving.


It’s really that easy!


If you don’t have the CrispLid yet, that’s OK! 


Browning the chicken using oven’s broiler:

  1. Preheat oven’s broiler. 
  2. Place inner steel pot with chicken under the broiler on the center rack, and cooking until chicken skin is browned and crispy, about 5 minutes.

Tip: Don’t forget about the liquid gold at the bottom of the inner steel pot! The flavorful broth can be used with the bones from the chicken to make soup. Simply add water and cook on High Pressure for about 1½ hours. Add your favorite vegetables, pasta, herbs, and spices, and allow the soup to cook on Sauté mode on Normal for 5 minutes.


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Serve this chicken with some CrispLid sides: