Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
1 x 5-pound (2.3 kg) whole chicken
1 small onion, cut into quarters
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 garlic cloves
1 tablespoon (15 ml) paprika
2 teaspoons (10 ml) garlic powder
2 teaspoons (10 ml) onion powder
2 teaspoons (10 ml) brown sugar
1 teaspoon (5 ml) dry mustard
4 teaspoons (20 ml) salt
2 teaspoons (10 ml) ground black pepper
1 tablespoon (15 ml) olive oil
1 cup (240 ml) chicken stock
Gravy
1 cup (240 ml) chicken drippings
¼ cup (60 ml) butter
¼ cup (60 ml) flour
1 teaspoon (5 ml) fresh thyme leaves
1 teaspoon (5 ml) garlic powder
Salt and pepper
Special Equipment
Kitchen twine
Method:
Remove giblets and innards from chicken, if present. Pat chicken dry using paper towel. Stuff chicken with onion, thyme, rosemary, and garlic cloves. Tie legs together with kitchen twine.
In a small bowl, mix together paprika, garlic powder, onion powder, brown sugar, dry mustard, salt, and pepper. Rub the mixture all over the chicken.
Set multi-cooker to Sauté. Add olive oil. Add chicken, breast-side down, and brown for 3-5 minutes. Flip carefully using tongs, and brown other side for 1-2 minutes. Remove chicken from multi-cooker. Pour in chicken stock and deglaze, scraping up any brown bits to incorporate. Turn Sauté function off.
Place the chicken on top of steamer rack, breast-side up, then carefully lower into multi-cooker. Close and lock lid. Close vent. Select Pressure Cook on high for 30 minutes. Once finished cooking, allow the steam to release naturally, then transfer chicken to a serving platter and let rest 5 minutes.
To make the gravy, scoop out 1 cup of drippings from the multi-cooker and add to a pan and heat to medium. Add butter to the drippings and stir until melted and combined. Slowly add flour, whisking constantly to break up any lumps. Add thyme, garlic powder, salt, and pepper and stir in. Allow gravy to thicken, stirring.
Carve chicken and serve with gravy.
