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If you don’t have an IP, that’s ok, you can do this in a normal pot (directions below.)
You’ll need:
- A whole chicken
- An onion (Cut into eighths)
- A handful of carrots (I used 5 large ones)
- A celery (roughly chopped)
- Water
- 1tsp granulated garlic, 3tsp dried dill, 2tsp dried parsley, 1.5tsp smoked paprika
What to do:
- Throw about half the veggies into the pot
- Place the chicken in
- Add the spices
- Add the rest of the veggies
- Fill with water (a little below the max fill line in the IP)*
- Press pressure cook, 30 minutes
- When it’s done, pull out the chicken, let it cool before removing the meat**
- You can either store it all together, but I like to separate the veggies and the broth so I can use them for other things, but it’s up to you
* If you don’t have an IP, follow the directions but instead of pressure cooking, cover the pot with a lid and reduce heat the medium-low, and cook for 1-2 hours (until veg are soft and chicken cooked)
** Once the chicken is cool, you can pull the meat off the bone and store in the fridge to add to other dishes throughout the week
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