Pressure Cooker Lemon Rotisserie Chicken

Ingredients

• 1 (2.5 pound) whole chicken
• 1 lemon, cut into 4 wedges
• 2 tablespoons olive oil
• Seasoning
• 1 cup chicken broth

Directions

1. Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
2. Season chicken
3. Brown the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
4. Flip chicken over with tongs and cook for 1 minute more.
5. Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Crock Pot Whole Chicken

Ingredients:

Servings:4

• 4 teaspoons salt (per recipe reviews, 2 tsp is better)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 large roasting chicken (with pop-up timer if possible)
• 1 cup chopped onion (optional)

Directions:

1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Read more: http://www.food.com/recipe/whole-chicken-crock-pot-recipe-33671#ixzz1vC4nNZJA

Southern-Style Chicken and Dumplings

Serves 6 to 8

For the chicken
1 large fryer chicken, neck and gizzards removed
1 onion, cut in half and peeled
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
Kosher salt and black pepper, to taste

For the dumplings
3 cups White Lily all-purpose flour or cake flour
3/4 teaspoon baking soda
3/4 teaspoon table salt
4 1/2 tablespoons olive oil (orig recipe calls for shortening)
1 cup milk (or just enough to make the dough stick together)

For the chicken
Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cook chicken for approximately 1 hour or until chicken is cooked through (approximately165 degrees).

Once chicken is cooked, remove from the broth and allow to cool. Remove chicken from the bone and shred into medium-sized pieces, discarding bones and skin for another use. Pour the chicken broth through a fine mesh sieve lined with cheese cloth, discarding vegetables. Reserve 6 cups of the broth for the dumplings (the rest can be used for another time).

For the dumplings
Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with fingertips until it resembles small peas. Add milk -- 1/4 cup at a time -- and stir until a ball of dough just begins to form, being careful not to over-mix. Roll out the dough onto floured surface, about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles or squares. Place strips on wax paper and allow to harden up a little, approximately 30 minutes.

Over medium-low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 6-7 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Season generously with salt and pepper.

From: Adapted from www.thekitchn.com