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TIP. Season and freeze your whole chicken in your IP SS Pot from Rich Lum
Ingredients
  • 2 Whole chickens
  •  
  • Seasonings ..use your favorites
  •  
  • Gallon sized freezer zip bags
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  • IP liner or any container that's the same diameter as your liner
Steps
  1. When you get your birds home...
  2. Remove your birds from their packaging
  3. Remove the neck and giblet pack..I discard the liver..put them in a freezer zip bag and reserve for making broth
  4. Season your birds inside, outside and under the skin. I make a compound butter and put that under the skin
  5. Repackage your birds in gallon sized zip bags. Write the weight of the bird on the bag
  6. Put them in you IP liner then put that into your freezer..I have a 6 qt pot and two 6 pound birds will fit in it..you may have to push a bit
  7. Leave them in the freezer for a few hours before removing them from the liner
  8. Now they are ready to cook from frozen
  9. Remove the frozen chicken from the zip bag before cooking
Notes
  • When you're ready to cook one after a long hard day just put 1 cup of water in your pot, put the trivet in then put your "guaranteed to fit" frozen chicken on top. Always remove the frozen chicken from the zip bag before cooking. Close and seal your pot. Cook for 6 minutes per pound plus an additional 5 minutes...For a 6 pound bird I'll press manual 13 minutes, QR, add a couple of whole russet potatoes, close and seal the pot, press manual 25 minutes. I do a 10 minute NPR ..dinner is ready in about an hour
 

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