Lemon-Basil Chicken

Every cook has an arsenal of secret weapons — that “go to” piece of equipment that is used for dependable results, something they trust even when experimenting.

Even though I’m still rather new to the benefits of an electric pressure cooker, I am quickly becoming convinced that it is the only, and best way to prepare meat. Without fail.

I was in San Diego a couple years ago for my Personal Chef training. It was one of the most exhilirating, challenging, and humbling weeks of my life.

• Exhilirating – Just think: San Diego in March – quite the contrast to Minnesota! – and staying in a hotel on Shelter Island surrounded by water, birds of paradise, and (my favourite) the marina.

• Challenging – I was also given the opportunity to meet some incredible chefs with fantastic credentials and experiences, and to learn from them. It was a time to dream of possibilities for me – a new career, growing my love for cooking, and dreaming of ways to serve people. Dreams are always challenging!

• Humbling – I was the only person attending that APPCA (American Personal & Private Chef Association) course not already trained as a chef and practicing those skills in a career. As we introduced ourselves, this one and that one spoke of their studies at various cooking schools in the US and abroad, of their catering businesses and restaurants. I felt a little silly introducing myself as a small town mom who likes to cook.

But that is precisely what I am. Cooking is creativity in an edible form. And I happily feed anyone who dares step foot inside our house.

One thing I learned from these skilled chefs is that the electric pressure cooker is their secret weapon, and best friend in the kitchen.

This Lemon-Basil Chicken is fresh-tasting, tender, so moist, and easy. I used a 4-pound bird – small enough to not feel like I’m cooking for an army, but large enough to provide meat for sandwiches, salads, and all those other recipes that call for cooked chicken.

The rub consists of chopped basil, lemon zest, grated garlic, crushed fennel seeds, salt and pepper. Mix it all together and rub it on the chicken – inside and out. Pour a little white wine, chicken broth, or water into the pressure cooker, set the chicken in, and surround it with lemon slices (I stuff a few slices into the chicken, too). That’s it.

For some reason, whole chickens take longer per pound to cook than turkey breast. In my non-scientific mind, it’s because there’s more bones in the chicken, but don’t quote me on that. 🙂 Plan on about 5 minutes per pound for a whole chicken. My 4-pounder was perfect after 20 minutes on high pressure. As long as a meat thermometer reaches 165 degrees, you’re golden.

Speaking of golden, pressure cooker chicken is not going to be golden. It’s going to look rather pale. Since we don’t usually eat the skin, it doesn’t matter to us. We are more “into” moist and tender meat than a bronzed appearance. But if you like crispy, golden skin, cut the cooking time short by a couple minutes, then throw the chicken into the oven for 10-15 minutes.

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