A couple of weeks ago a blog reader sent me a recipe that involved cooking chicken breasts in the pressure cooker. When I make gumbo or chicken salad or most anything that requires cooked chicken, I either use leftover smoked chicken or will boil a chicken with celery, onions, peppercorns, bay leaves, etc. added to the liquid.
After pressure cooking those chicken breasts, the meat was SO good and shredded so nicely with a fork that I decided to pressure cook a whole chicken. Whole chickens were on sale at the grocery store this week and I bought enough to hopefully last til they’re on sale again.
I whacked the whole chicken in half (all the while thinking Smokey should see what happens to chickens who aren’t treated so well as she is!). Put the chicken in the pressure cooker, with water, of course. Add celery, carrots, onions, peppercorns, bay leaves and a few tablespoons of this:
Pressure cooked for maybe 8 minutes. Then I took the chicken off the bone, shredded it with a fork and divided the meat into thirds (roughly . . didn’t measure). I made chicken salad, put some meat in a bag for chicken noodle soup and froze the third bag.
I saved the broth and used half of it today to make the chicken noodle soup which I did by sauteeing some onions and celery in a bit of olive oil, then adding several carrots which I sliced, the broth, some water, a little salt, pepper, thyme, couple of bay leaves. Add the shredded chicken and let that all simmer for 30 minutes or so. Then add the wide egg noodles and simmer til the noodles are done. Throw in some chopped parsley . . yum!