4 lb Whole Chicken, thawed with giblets removed
2 tbsp Olive Oil, could also use butter or ghee
1.5 tbsp Natural Ancient Sea Salt
8-Quart Crock-pot Express Pressure Cooker
Watch the recipe video to see this recipe get cooked from start to finish
Mix the sea salt with the salt-free seasoning blend in a small bowl.
Drizzle the whole chicken with 2 tbsp of olive oil and rub it all over the meat.
Sprinkle the seasoning mix on the chicken. Rub the seasonings on the outside and inside of the meat. For the best flavor, you can allow the meat to marinate for at least 4 hours. You can also just proceed to the next step if you don’t have time.
Take the chicken out of the refrigerator ~20 minutes before you want to cook it. Meat tends to cook more evenly when it’s not straight from the refrigerator.
Pour the chicken broth in the bottom of the cooking pot. Add the roasting pan and then the whole chicken (breast side up).
Add the pressure cooker lid and cook the whole chicken on HIGH pressure for 15 minutes. Allow the pressure to naturally release for 5 minutes before opening the lid.
Swap the pressure cooker lid with the crisping lid. Air Crisp the meat for 15 minutes.
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