Magic Chef MCSMC10S7 User Manual 1 - Page 8

Recipe Book Multicooker Blue Ribbon "Roast" Chicken Ingredients 3 ½ to 4 lbs. whole chicken Salt, pepper, and paprika to taste 1 to 2 Tbsp. coconut oil 1 lemon, cut into wedges 2 celery stalks, washed and cut into 2" to 3" pieces ½ small onion, cut into wedges 2 garlic cloves 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 cup chicken broth 1 Remove giblet packet (if included) from inside chicken cavity and rinse chicken well inside and out. Pat dry and season with salt, pepper, and paprika. 2 Stuff cavity with ½ the lemon wedges, celery, onion wedges, garlic cloves, rosemary and thyme. 3 Add oil to pot and select "Sear" setting. When oil starts to sizzle, place chicken inside, breast side down, and brown on all sides. 4 Once chicken is browned, press "Cancel". Remove chicken and add remaining lemon wedges and broth to pot. 5 Return chicken to Multicooker, breast side up. Put the lid on and turn the exhaust valve to "Sealing". 6 Select "Poultry" setting and press "Adjust" until "More" is illuminated, which is a 30 minute setting. For larger chickens, use the manual function and cook approximately 6 minutes per pound. Then press the "Start" button. 7 When cooking cycle is complete, press "Cancel" and use the natural pressure release. The natural pressure release method will take approximately 20 minutes. 8 Discard cavity ingredients before carving. ENG - 7