Lemon, Garlic and Rosemary Whole Chicken (Instant Pot)


Instant Pot chicken

Whenever I spoke to friends/relatives/co-workers about cooking the last few years, I would hear so much about how they fell in love with their IP and why they couldn’t stop using their IP.  Cooking with an IP is currently very popular, but what is an IP?  IP stands for Instant Pot which is a multifunctional electric pressure cooker.  According to The New York Times, Instant Pots currently sit in the top 10 list of Amazon best sellers in the Kitchen category.  I’ve owned one for more than a year now and I understand why people love it so much.  You can easily convert many recipes for pressure cooking.

I normally cook this chicken in a Dutch Oven with potatoes and carrots added to the pot (Dutch Oven chicken recipe will follow).  Cooking this chicken in a Dutch Oven or in a pressure cooker keeps the chicken moist and tender.  When I don’t have much time preparing dinner, I just bring out my IP.

Ingredients:

1 (4 pounds) Whole roasting chicken
2 Tbsp Butter (melted)
2 Tbsp Lemon zest
2 Tbsp Rosemary (chopped)
3 Tbsp Minced Garlic
3 tsp Salt
a dash Cooking wine (optional)

Spices for Chicken Skin:

1 tsp Chili powder
2 tsp Paprika
2 tsp Garlic powder
1 tsp Salt

Ingredients for gravy:

1 cup Low sodium chicken broth (cooking together with the chicken in Instant Pot)
2 Tbsp Corn starch
1-2 Tbsp water

Chicken Marinade:

  1. Clean the chicken and pat dry.
  2. Melt butter in a microwave and prepare all herbs.  (picture A)
  3. Use a chopper to chop garlic, rosemary and lemon zest together.  (picture B)
  4. In a container, mix butter, salt and herb mixture.  (picture C)
  5. Rub herb mixture evenly underneath the chicken skin and cavity.  (picture D)
  6. Cover with cling wrap and let it sit in the fridge for 4 hours or overnight (you can skip this step if you don’t have time).

chicken marinade final

Direction:

  1. Combine all spices for chicken skin in a bowl.  (Pictures 1 & 2)
  2. Sprinkle the skin evenly with the spice mixture.  (Picture 3)
  3. In a large frying pan, heat 3 tablespoons of oil with a sprig of rosemary.  Cook the chicken until evenly golden brown, add in cooking wine (optional).  (Picture 4)
  4. Pour 1 cup of low sodium chicken broth (or water) to your Instant Pot (pressure cooker), place the metal trivet into the pot.  Gently place chicken on top of the trivet with tongs.  (Pictures 5 & 6)
  5. Select manual setting, adjust pressure to high and set time for 20 minutes.  Turn knob to the sealing position.  When finished cooking, do a quick pressure release.  (Picture 7)

Pressure cooking steps

To make gravy:

  1. Reserve all the juice from the pot and skim the fat from the top. Transfer gravy from Instant Pot to a small pot.
  2. Place the pot on stove top on medium heat.  Dissolve 2 Tbsps of cornstarch in the minimum amount of water needed to make a thin paste.
  3. Pour the cornstarch slurry into the pot and use a spoon or whisk to mix (don’t pour in all cornstarch slurry, if gravy is still thin, add more in until it’s slightly thickened.)
  4. Transfer gravy to a sauce boat and serve hot.
gravy

 

Lemon Ice Box Cake


Lemon Ice Box Cake

There were two reasons I made this cake yesterday.  First, I wanted to make a cake for my mother-in-law and sister-in-law to celebrate Mother’s Day, however I did not want to spend too much time.  I’m a mother of three, so Mother’s day is also my day :-).  Second, I remembered that my co-worker gave me a bottle of limoncello liqueur which she bought in Italy.  So, I decided to make a lemon ice box cake (no bake cake).  One of my co-workers made this and brought it to the office, and it was a big hit, so I had to ask her for the recipe (I made a few changes from the original recipe).

This cake needs to sit in the fridge for at least 8 hours, preferably overnight, until the cookies have softened.  So, you will need to plan ahead of time.  This cake is so delicious!!

Happy Mother’s Day to all mothers!

Ingredients:

1 ¾ cups
8 oz
90g
¼ cup
3 Tbsp
1 tsp
12oz
3
Heavy Whipping Cream
Mascarpone Cheese
Pure Cane Sugar / white sugar
Limoncello Liqueur
Fresh lemon juice
Vanilla extract
Lemon wafer cookies
Zest of 3 lemons

Directions:

  1. Prepare all ingredients. (Pictures 1-4)
  2. Combine heavy whipping cream, mascarpone, sugar, limoncello liqueur, lemon zest, lemon juice and vanilla extract in a mixing bowl.  Mix on low speed to combine and then slowly raise the speed, whisk until it forms firm peaks.
  3. Cut an 8-inch circle of parchment paper and lay it on the bottom of an 8-inch springform pan (this will help you remove the cake from the pan easier).  Begin with a layer of lemon wafer cookies, break cookies to fill spaces between cookies (I prefer just one layer) or overlap cookies to have a solid base. (Picture 5)
  4. Add half of the filling and smooth with a spatula. (Picture 6)
  5. Next, fill another layer of lemon wafer cookies. (Picture 7)
  6. Fill the top of the cake with the rest of the filling and smooth with a spatula. (Picture 8)
  7. Garnish with lemon zest curls. (Picture 9)
  8. Cover and refrigerate overnight.  To serve, run a small sharp knife around the outside of the cake and remove sides of the pan.

Lemon ice box Cake steps

Lemon Ice Box Cake