Today I went to Dottie's Kitchen Store out in Sun City for a lesson in pressure cooking. It was almost my first time there. Greg demonstrated how to pressure cook a hamburger rice medley, chicken and dumplings, and a bread pudding I might well be tempted to commit a crime to get.
Of course, I had to buy the pressure cooker, if, for no other reason than to keep me out of jail. And it's a nice pressure cooker, a wonderful pressure cooker, a cadillac of pressure cookers.
Or at least I presume, it won't arrive in stock for a week or so. In the meantime, I decided to pressure cook a chicken in my old pressure cooker, an ancient presto that was ancient when I picked it up for a few bucks at a flea market 20 years ago.
Here's what I learned:
It is indeed true that one can pressure cook a chicken from the frozen state. It's equally true that if one pressure cooks a chicken for longer than the recommended time, one will have high-calcium chicken because the bones will melt.
I'm eager to make that bread pudding, but it has to wait until my new baby arrives. Don't worry, my old pressure cooker is finding a good home with a friend who does not have one.
Whole chickens are 49c/lb at Basha's thru Tuesday. Limit per store visit is 3. Buy the limit. Go back and buy more. If you have a pressure cooker, you can get that chicken from frozen to done in under an hour.