Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Mix all of the seasonings together and set aside.
2. 6132252 Upgrade to a paid membership 98815 to unlock all instructions 53020
3. 3433090 Upgrade to a paid membership 37047 to unlock all instructions 35526
4. 9320639 Upgrade to a paid membership 776 to unlock all instructions 75612
5. 6626824 Upgrade to a paid membership 329 to unlock all instructions 59906
6. 4026716 Upgrade to a paid membership 55647 to unlock all instructions 76362

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
2. 6963963 Upgrade to a paid membership 22551 to unlock all instructions 89924
3. 4542113 Upgrade to a paid membership 62645 to unlock all instructions 16780
4. 7942961 Upgrade to a paid membership 73134 to unlock all instructions 86297
5. 4431239 Upgrade to a paid membership 62611 to unlock all instructions 2569

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Mix all of the seasonings and set aside.
3. Turn chicken breast side down. Using sharp kitchen shears, cut along both sides of the backbone of the chicken, cutting through the ribs. Remove backbone and save for stock. (If there are giblets, remove those too. Discard or save for another use).
4. Turn chicken back over and pull back breasts (you will hear some bones crack) so that it lays completely flat, including the legs.
5. Using a sharp knife, cut a slit near the breast and on each leg so that you can reach your hand inside (do not remove skin). Rub spice mixture all over the meat by sliding your hand underneath the skin. Reserve just a little bit to rub on the outside of the skin.
6. Add chicken broth and chicken to inner pot.
7. Cook on high pressure for 32 minutes or for 6 minutes per pound plus 2 additional minutes.
8. Release pressure naturally.