Prep and cook time: 10 minutes
2-3 big handfuls of baby arugula
1 big heirloom tomato
Extra virgin olive oil
2-3 cups of pulled chicken (see recipe below)
1 big handful of cashews
Balsamic vinegar (mine was infused with figs)
Directions: Add arugula to a large bowl. Slice tomato into bite-sized pieces and add to bowl. Add salt, garlic powder, and black pepper to taste. Pour Quick Dressing (see recipe below) over the arugula and tomatoes. Add pulled chicken. Add cashews. Splash top with balsamic vinegar. Eat directly from bowl with a fork.
Note: You could mix everything together and eat from serving bowls, but I usually eat mine from the mixing bowl.
Prep and cook time: 2 minutes
Extra virgin olive oil
Apple cider vinegar
Red chili flakes
Directions: Pour a 1 or 2 tablespoons of extra virgin olive oil in a bowl. Add 1 or 2 tablespoons of apple cider vinegar. Dust with spices and whisk everything together. Taste and adjust ingredients as needed to achieve a taste you like.
Prep and cook time: 60 minutes
1 whole young hen (mine are often about 4 pounds)
Chinese five spice powder
Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Rinse chicken and parts and add to pressure cooker (alternate method noted below). Dust generously with spices and add enough water to submerge the chicken. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks or with your hands.
Discard the bones and skin. Let the broth cool for 30 minutes to an hour and then transfer to an air-tight container. The broth will keep about a week. You can use it in cooking or as a hot beverage.
Notes: You can boil a whole chicken in a Dutch oven or stockpot for about 60 minutes and get about the same result as pressure cooking a whole bird 30 minutes.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!