{"id":16258,"date":"2018-02-01T01:10:05","date_gmt":"2018-02-01T06:10:05","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=16899"},"modified":"2018-01-23T12:48:43","modified_gmt":"2018-01-23T17:48:43","slug":"the-kitchen-witch-30","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2018\/02\/01\/the-kitchen-witch-30\/","title":{"rendered":"The Kitchen Witch"},"content":{"rendered":"

5-Ingredient Insta Pot Rotisserie Chicken<\/b><\/u><\/span><\/span><\/p>\n

My sister Sue bought me an Insta Pot Pressure Cooker last year for my birthday. I have to admit that until recently, I haven\u2019t used it too much. In my last apartment, there wasn\u2019t enough room for it on my counters \u2013 let\u2019s face it, I had no <\/i>counterspace whatsoever. And I first moved back to Buffalo, I was in the grip of a pretty strong depression that I am just coming out of. I haven\u2019t felt much like cooking \u2013 or eating \u2013 since I live in a town famed for local food, I have been doing a lot <\/i>of eating out. <\/span><\/span><\/p>\n

But as the weather has gotten less conducive to getting out and about, I have used the Insta Pot a few times and I am beginning to learn how it works. One thing I do know \u2013 I have a lot <\/i>to learn. Not only is this a pressure cooker but it\u2019s a steamer, a slow-cooker, a deep-fryer and it even bakes cakes! <\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

In the past few months, I have made my mother\u2019s famous meatloaf dinner \u2013 the moistest meatloaf known to man, with potatoes and carrots, cooked in only ten minutes! I made a fifteen-minute chicken cacciatore. At Thanksgiving, I did the acorn squash in the Inst Pot \u2013 using the steam application \u2013 they were done in four minutes! To perfection. <\/i>Honestly, I\u2019ve never had acorn squash so deliciously good. <\/span><\/span><\/p>\n

I am on literally dozens of recipe email lists \u2013 my inbox is constantly full. I can\u2019t remember when \u201c5-Ingredient Insta Pot Rotisserie Chicken\u201d passed through my email but I know I thought that it sounded fabulous and the picture certainly looked appetizing. I saved it \u2013 I even printed it out \u2013 and of course, promptly forgot about it. And this very morning \u2013 as I live and breathe \u2013 I received a recipe for \u201cInsta Pot Vegan Cabbage Detox Soup\u201d from Allrecipes Daily Dish. I am definitely <\/i>going to try that <\/i>one! Who doesn\u2019t want to drop a few pounds before the end of the winter months? Or just clean out their systems? That seems like a New Moon kind of thing, doesn\u2019t it? Clean out all the toxins to do magic for the coming month? I love that idea! <\/span><\/span><\/p>\n

Soon after the New Year, I was doing my annual reorganization of notebooks and files and closets and just about everything. Somewhat of a spring cleaning but it happens in the beginning of January. Here in Buffalo, we\u2019re generally more or less snowed in during the winter months \u2013 this is a very hard winter, this year \u2013 so rather than sit around and watch movies on Netlix or Hulu and munch out, it\u2019s more productive to clean out closets and attics and basements. So, during this process, I found the printed-out recipe of \u201c5-Ingedient Insta Pot Rotisserie Chicken\u201d that I had printed out months ago and I decided to make it. One of the supermarkets near me had roaster chickens on sale for 99 cents a pound, so that worked out perfectly.<\/span><\/span><\/p>\n

As usual, I assembled the ingredients that I would need before I started. I counted six ingredients but maybe the author of the recipe wasn\u2019t counting the chicken. I didn\u2019t have onion salt so I used celery salt. Since it called for two teaspoons of either of them, if onion salt had been on my shelf, I probably would have used a teaspoon of both of them. I didn\u2019t have garlic puree but I always have garlic powder. The recipe didn\u2019t call for pepper but I could not imagine not <\/i>using freshly ground black pepper. That\u2019s a incredible exclusion, IMHO. <\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

I took the chicken out of its packaging and put it in a mixing bowl. There were giblets, but I put them into a bag and set them into the freezer for future use. Then I whisked together the olive oil, the celery salt, paprika, garlic powder and freshly ground black pepper. It\u2019s really thick. Almost a paste. I was thinking about thinning it out a little bit but I thought \u2013 this is the first time using this recipe, let\u2019s see what happens. You know \u2013 like when you do a spell the first time. You follow the instructions exactly. <\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

(Except that I didn\u2019t follow them exactly \u2013 I added freshly ground pepper!)<\/span><\/span><\/p>\n

After mixing this up, you pour this over the chicken. Since it was so thick, it didn\u2019t really pour very well and I spread it over the entire chicken using my hands (yes, I was wearing gloves) to make sure the seasoning was evenly distributed. <\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

I let it set for a little while so the seasonings could soak in. If I hadn\u2019t been so hungry, I would have stuck it into the fridge for a half an hour to let it marinate. Yeah, I know \u2013 the recipe doesn\u2019t say to do that but it just makes sense to me. I was also thinking about other seasonings you could use. Perhaps a mixture of ground parsley, oregano and rosemary with the garlic powder and onion\/celery salt mix \u2013 or lemon-pepper with the garlic powder and onion salt \u2013 and certainly there has to be a way to do this barbecue-style. The possibilities are endless. <\/span><\/span><\/p>\n

Meanwhile, I plugged in the Insta Pot and put a few tablespoons of olive oil into the basin and pressed the Saute app. When the display reads \u201cHot\u201d, it\u2019s ready. Carefully set the chicken into the hot oil, breast side down, and brown until it\u2019s golden. This should take about five to seven minutes. Then flip the bird \u2013 sorry! I couldn\u2019t resist! \u2013 and brown the other side. This shouldn\u2019t take as long \u2013 five minutes tops. <\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

Once the chicken is browned on both sides, add the chicken broth and cover. Seal the lid and twist the vent toward \u201csealing\u201d. Set to Manual High Pressure for 25 Minutes. <\/span><\/span><\/p>\n

This is the hard part! You hear the steam and you see it coming out of the vent. And you an hear the broth boiling inside of the pressure cooker. And you watch the numbers ticking off the front of the pot \u2013 it seems like they go so slowly! <\/i>But think about it \u2013 twenty-five minutes for a fully roasted chicken isn\u2019t any time at all! You can have pre-dinner drinks with your guests, set the table with your family or take a nice shower by yourself and relax while your dinner is cooking.<\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

Turn the vent to \u201cvent\u201d and let the steam escape. Once it\u2019s all gone, carefully open the Insta Pot. Lift the chicken out \u2013 I had to use two utensils to manage it \u2013 and set it on a platter. I admit that the picture in the recipe looked better but I was quite pleased. <\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

I served mine with a baked potato and steamed broccoli. <\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/p>\n

The chicken was so tender, I could cut with my fork. It was really moist and super flavorful. I was disappointed in the skin (I admit it) but I rarely eat skin anymore so that\u2019s not really a problem. But I would say that next time I would use a little more olive oil in the basin of the Insta Pot when I am saut\u00e9ing, and leave the chicken in there a minute or two longer. Let it fully <\/i>brown. <\/span><\/span><\/p>\n

But hey! It was great for a first time and I\u2019m real happy with the results! And there\u2019s plenty leftover! I\u2019ll be eating chicken for a few days for sure! Maybe make a chicken soup \u2013 or maybe a chicken pot pie \u2013 who knows? The possibilities are endless! <\/span><\/span><\/p>\n

<\/a> The recipe follows. If you don\u2019t have an Insta Pot Pressure Cooker, there\u2019s instructions for doing it in a regular slow cooker or in your oven. <\/span><\/span><\/p>\n

5-Ingredient Insta Pot Rotisserie Chicken<\/b><\/u><\/span><\/span><\/p>\n

1 5-lb whole chicken<\/span><\/span><\/p>\n

3 tablespoons olive oil, plus more for browning the chicken<\/span><\/span><\/p>\n

2 teaspoons onion or celery salt<\/span><\/span><\/p>\n

2 teaspoons paprika<\/span><\/span><\/p>\n

1 tablespoon garlic puree or 1 \u00bd teaspoon garlic powder<\/span><\/span><\/p>\n

1 cup chicken broth<\/span><\/span><\/p>\n

\n

    \n
  1. \n

    In a small bowl, whisk together olive oil, onion or celery salt, paprika, and garlic. Pour over chicken.<\/span><\/span><\/p>\n<\/li>\n

  2. \n

    Drizzle a little olive oil into the Insta Pot, then press the Saute button. Brown the chicken (breast side down) until golden, about 5-7 minutes. Flip and brown 3-5 minutes more. Pour chicken broth into the Insta Pot. Cover, seal the lid, and twist the vent toward \u2018sealing\u2019. Set to Manual High Pressure for 25 minutes. <\/span><\/span><\/p>\n<\/li>\n

  3. \n

    Allow to depressurize naturally, about 15 minutes. Once the floating valve drops, twist the venting knob to allow any last pressure to escape. Remove the lid and transfer chicken to a serving platter.<\/span><\/span><\/p>\n<\/li>\n

  4. \n

    For Slow Cooker: Place in a slow cooker and cook on Low for 6-8 hours.<\/span><\/span><\/p>\n<\/li>\n

  5. \n

    For Oven: Bake at 250 degrees F (120 degrees C) for 5 hours or until the internal temperature of the chicken reaches 180 degrees F (82 degrees C).<\/span><\/span><\/p>\n<\/li>\n<\/ol>\n

    \n

    References<\/b><\/u><\/span><\/span><\/p>\n

    http:\/\/www.kichme.com\/recipes\/5-ingredient-insta-pot-rotisserie-chicken<\/a><\/span><\/span><\/p>\n

    \n

    ***<\/b><\/span><\/span><\/p>\n

    About the Author:<\/b><\/span><\/span><\/p>\n

    \"\"<\/p>\n

    Polly MacDavid<\/b>\u00a0lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.<\/span><\/span><\/span><\/p>\n

    Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.<\/span><\/span><\/span><\/p>\n

    She blogs at\u00a0<\/span><\/span><\/span>silverapplequeen.wordpress.com<\/span><\/span><\/span><\/a>. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.<\/span><\/span><\/span><\/p>\n

    \n

    \n

    \n

    \n

    \n","protected":false},"excerpt":{"rendered":"

    5-Ingredient Insta Pot Rotisserie Chicken My sister Sue bought me an Insta Pot Pressure Cooker last year for my birthday. I have to admit that until recently, I haven\u2019t used it too much. In my last apartment, there wasn\u2019t enough room for it on my counters \u2013 let\u2019s face it, I had no counterspace whatsoever. And I first moved back to Buffalo, I was in the grip of a pretty strong depression that I am just coming out of. I haven\u2019t felt much like cooking \u2013 or eating \u2013 since I live in a town famed for local food, I have been doing a lot of eating out. But as the weather has gotten less conducive to getting out and about, I have used the Insta Pot a few times and I am beginning to learn how it works. One thing I do know \u2013 I have a lot to learn. Not only is this a pressure cooker but it\u2019s a steamer, a slow-cooker, a deep-fryer and it even bakes cakes! In the past few months, I have made my mother\u2019s famous meatloaf dinner \u2013 the moistest meatloaf known to man, with potatoes and carrots, cooked in only ten minutes! I made a fifteen-minute chicken cacciatore. At Thanksgiving, I did the acorn squash in the Inst Pot \u2013 using the steam application \u2013 they were done in four minutes! To perfection. Honestly, I\u2019ve never had acorn squash so deliciously good. I am on literally dozens of recipe email lists \u2013 my inbox is constantly full. I can\u2019t remember when \u201c5-Ingredient Insta Pot Rotisserie Chicken\u201d passed through my email but I know I thought that it sounded fabulous and the picture certainly looked appetizing. I saved it \u2013 I even printed it out \u2013 and of course, promptly forgot about it. And this very morning \u2013 as I live and breathe \u2013 I received a recipe for \u201cInsta Pot Vegan Cabbage Detox Soup\u201d from Allrecipes Daily Dish. I am definitely going to try that one! Who doesn\u2019t want to drop a few pounds before the end of the winter months? Or just clean out their systems? That seems like a New Moon kind of thing, doesn\u2019t it? Clean out all the toxins to do magic for the coming month? I love that idea! Soon after the New Year, I was doing my annual reorganization of notebooks and files and closets and just about everything. Somewhat of a spring cleaning but it happens in the beginning of January. Here in Buffalo, we\u2019re generally more or less snowed in during the winter months \u2013 this is a very hard winter, this year \u2013 so rather than sit around and watch movies on Netlix or Hulu and munch out, it\u2019s more productive to clean out closets and attics and basements. So, during this process, I found the printed-out recipe of \u201c5-Ingedient Insta Pot Rotisserie Chicken\u201d that I had printed out months ago and I decided to make it. One of the supermarkets near me had roaster chickens on sale for 99 cents a pound, so that worked out perfectly. As usual, I assembled the ingredients that I would need before I started. I counted six ingredients but maybe the author of the recipe wasn\u2019t counting the chicken. I didn\u2019t have onion salt so I used celery salt. Since it called for two teaspoons of either of them, if onion salt had been on my shelf, I probably would have used a teaspoon of both of them. I didn\u2019t have garlic puree but I always have garlic powder. The recipe didn\u2019t call for pepper but I could not imagine not using freshly ground black pepper. That\u2019s a incredible exclusion, IMHO. I took the chicken out of its packaging and put it in a mixing bowl. There were giblets, but I put them into a bag and set them into the freezer for future use. Then I whisked together the olive oil, the celery salt, paprika, garlic powder and freshly ground black pepper. It\u2019s really thick. Almost a paste. I was thinking about thinning it out a little bit but I thought \u2013 this is the first time using this recipe, let\u2019s see what happens. You know \u2013 like when you do a spell the first time. You follow the instructions exactly. (Except that I didn\u2019t follow them exactly \u2013 I added freshly ground pepper!) After mixing this up, you pour this over the chicken. Since it was so thick, it didn\u2019t really pour very well and I spread it over the entire chicken using my hands (yes, I was wearing gloves) to make sure the seasoning was evenly distributed. I let it set for a little while so the seasonings could soak in. If I hadn\u2019t been so hungry, I would have stuck it into the fridge for a half an hour to let it marinate. Yeah, I know \u2013 the recipe doesn\u2019t say to do that but it just makes sense to me. I was also thinking about other seasonings you could use. Perhaps a mixture of ground parsley, oregano and rosemary with the garlic powder and onion\/celery salt mix \u2013 or lemon-pepper with the garlic powder and onion salt \u2013 and certainly there has to be a way to do this barbecue-style. The possibilities are endless. Meanwhile, I plugged in the Insta Pot and put a few tablespoons of olive oil into the basin and pressed the Saute app. When the display reads \u201cHot\u201d, it\u2019s ready. Carefully set the chicken into the hot oil, breast side down, and brown until it\u2019s golden. This should take about five to seven minutes. Then flip the bird \u2013 sorry! I couldn\u2019t resist! \u2013 and brown the other side. This shouldn\u2019t take as long \u2013 five minutes tops. Once the chicken is browned on both sides, add the chicken broth and cover. Seal the lid and twist the vent toward \u201csealing\u201d. Set to Manual High Pressure for 25 Minutes. This is the hard part! You hear the steam and you see it coming out of the vent. And you an hear the broth boiling inside of the pressure cooker. And you watch the numbers ticking off the front of the pot \u2013 it seems like they go so slowly! But think about it \u2013 twenty-five minutes for a fully roasted chicken isn\u2019t any time at all! You can have pre-dinner drinks with your guests, set the table with your family or take a nice shower by yourself and relax while your dinner is cooking. Turn the vent to \u201cvent\u201d and let the steam escape. Once it\u2019s all gone, carefully open the Insta Pot. Lift the chicken out \u2013 I had to use two utensils to manage it \u2013 and set it on a platter. I admit that the picture in the recipe looked better but I was quite pleased. I served mine with a baked potato and steamed broccoli. The chicken was so tender, I could cut with my fork. It was really moist and super flavorful. I was disappointed in the skin (I admit it) but I rarely eat skin anymore so that\u2019s not really a problem. But I would say that next time I would use a little more olive oil in the basin of the Insta Pot when I am saut\u00e9ing, and leave the chicken in there a minute or two longer. Let it fully brown. But hey! It was great for a first time and I\u2019m real happy with the results! And there\u2019s plenty leftover! I\u2019ll be eating chicken for a few days for sure! Maybe make a chicken soup \u2013 or maybe a chicken pot pie \u2013 who knows? The possibilities are endless! The recipe follows. If you don\u2019t have an Insta Pot Pressure Cooker, there\u2019s instructions for doing it in a regular slow cooker or in your oven. 5-Ingredient Insta Pot Rotisserie Chicken 1 5-lb whole chicken 3 tablespoons olive oil, plus more for browning the chicken 2 teaspoons onion or celery salt 2 teaspoons paprika 1 tablespoon garlic puree or 1 \u00bd teaspoon garlic powder 1 cup chicken broth In a small bowl, whisk together olive oil, onion or celery salt, paprika, and garlic. Pour over chicken. Drizzle a little olive oil into the Insta Pot, then press the Saute button. Brown the chicken (breast side down) until golden, about 5-7 minutes. Flip and brown 3-5 minutes more. Pour chicken broth into the Insta Pot. Cover, seal the lid, and twist the vent toward \u2018sealing\u2019. Set to Manual High Pressure for 25 minutes. Allow to depressurize naturally, about 15 minutes. Once the floating valve drops, twist the venting knob to allow any last pressure to escape. Remove the lid and transfer chicken to a serving platter. For Slow Cooker: Place in a slow cooker and cook on Low for 6-8 hours. For Oven: Bake at 250 degrees F (120 degrees C) for 5 hours or until the internal temperature of the chicken reaches 180 degrees F (82 degrees C). References http:\/\/www.kichme.com\/recipes\/5-ingredient-insta-pot-rotisserie-chicken *** About the Author: Polly MacDavid\u00a0lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic. Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary. She blogs at\u00a0silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.<\/p>\n","protected":false},"author":197,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-16258","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/16258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/197"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=16258"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/16258\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=16258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=16258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=16258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}