POPPY SEED CHICKEN RECIPES

Steps:

• Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. 
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds. 
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Steps:

• In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
• Add 4 cups of cold water.
• Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
• When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
• Open the lid, take out the chicken and de-bone the meat.
• Reserve the bones to make bone broth. Put the meat back to the pot and stir.
• Crush the carrots and celery gently against the side of the pot with the back of a spoon.
• Add salt and pepper to taste.
• Garnish with thinly sliced onions, and scallions to serve. Enjoy!!