Day 4: Marinated fall-of-the-bone herb chicken And savory bacon brussels sprouts

R Farrell

Instant Loss Cookbook
Chicken-paid 125-26
Savory bacon brussels sprouts -page 173

subheading: Marinated fall off the bone herb chicken:

1 (3 to 4 pound) Chicken

Sea salt, to taste

2 Teaspoons dried oregano

2 Teaspoons dried parsley

2 Teaspoons dried basil

1 Teaspoon dried thyme

1 Teaspoon dried sage

1 Teaspoon black pepper

4 Garlic cloves, finely chopped

½ Cup extra-virgin olive oil

½ Cup water

subheading: Savory bacon Brussels sprouts:

1 (12 ounce)package in nitrate-free bacon, chopped into bite-size pieces

½ Medium onion, thinly sliced

1 Tablespoon ghee

1 Pound of brussels sprouts, trimmed

Sea salt

Black pepper

subheading: Marinated fall off the bone herb chicken:

Place a chicken in a medium-large bowl. Liberally rub the chicken with salt, getting it and every crevice, inside and out.

Sprinkle the chicken with the oregano, parsley, basil, thyme, sage, pepper, and garlic. Drizzle with the olive oil, making sure the bird is thoroughly coded. Cover the bowl with plastic wrap and place in the refrigerator for 4 to 8 hours.

Add ½ Cup water to a pressure cooker. Place a trivet inside and carefully placed the chicken on top. Discard any liquid remaining in the bowl.

Placed a lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the Manuel function, high pressure, and use the +/- buttons until the display reads 24 minutes. Add 6 minutes for each additional pound of chicken over 4 pounds; for example, make it 30 minutes for 5 pounds.

When the cooker beeps to let you know it is finished, let it naturally come down from pressure until the display reads LO: 10. Switch the pressure now from the SEALING to the VENTING position. Use caution while the steam escapes-it is hot.

subheading: Savory bacon Brussels sprouts:

Preheat the pressure cooker using the sauté function, then press the sauté button until the display panel says more. When the display panel says HOT, add the bacon and sauté until crisp, about 15 minutes. Remove from the cooker and drain on a paper towel.

Add the onion and grease to the bacon grease in the cooker. Continue to sauté until the onion begins to become translucent, about three minutes.

And the Brussels sprouts and tossed with the onion.

Please the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button and select the manual pressure cooker function. It does not matter if the knob is in the pressure or SEALING position; the pot will not come to pressure. Use the display panel, select the steam function, high pressure, and use the plus minus buttons until the display reads 2 minutes.

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