RENDERING POT RECIPES
FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
Provided by The Instant Pot Bible by Bruce Weinstein
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
- Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
- Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
- Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
SLOW COOKER POT ROAST RECIPE - HOW TO MAKE CROCKPOT POT ROAST
This slow cooker pot roast is insanely easy and impossibly flavorful. Here's how to make this perfect recipe for a cold winter night or when feeding a crowd.
Provided by DELISH.COM
Categories gluten-free Sunday lunch dinner main dish meat
Total Time 5 hours 30 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 7 servings
Number Of Ingredients 12
Steps:
- In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary. Season beef with salt and pepper, then nestle into vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low). Thinly slice roast and arrange on top of vegetables on a platter. Skim fat from extra juices in slow cooker and drizzle over top. Serve warm.
Nutrition Facts : Calories 622 calories
More about "rendering pot recipes"
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible.
As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved."
Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations.
And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
See details
POPEYES CAJUN GRAVY RECIPE | TOP SECRET RECIPES
Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop.
Complete your meal with my recipe for Popeyes Famous Fried Chicken. Source: "Top Secret Recipes Unlocked" by Todd Wilbur.
From topsecretrecipes.com
Reviews 3.5
Total Time 45 minutes0S
Calories 30 calories per serving
From topsecretrecipes.com
Reviews 3.5
Total Time 45 minutes0S
Calories 30 calories per serving
See details
FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil.
After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
From recipes.instantpot.com
Reviews 4
Cuisine Modern
- Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
See details
SLOW COOKER POT ROAST RECIPE - HOW TO MAKE CROCKPOT POT ROAST
This slow cooker pot roast is insanely easy and impossibly flavorful. Here's how to make this perfect recipe for a cold winter night or when feeding a crowd.
From delish.com
Reviews 2.5
Total Time 5 hours 30 minutes
Category gluten-free, Sunday lunch, dinner, main dish, meat
Cuisine American
Calories 622 calories per serving
From delish.com
Reviews 2.5
Total Time 5 hours 30 minutes
Category gluten-free, Sunday lunch, dinner, main dish, meat
Cuisine American
Calories 622 calories per serving
- In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary. Season beef with salt and pepper, then nestle into vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low). Thinly slice roast and arrange on top of vegetables on a platter. Skim fat from extra juices in slow cooker and drizzle over top. Serve warm.
See details
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible.
As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved."
Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations.
And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
See details
POPEYES CAJUN GRAVY RECIPE | TOP SECRET RECIPES
Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop.
Complete your meal with my recipe for Popeyes Famous Fried Chicken. Source: "Top Secret Recipes Unlocked" by Todd Wilbur.
From topsecretrecipes.com
Reviews 3.5
Total Time 45 minutes0S
Calories 30 calories per serving
From topsecretrecipes.com
Reviews 3.5
Total Time 45 minutes0S
Calories 30 calories per serving
See details
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Mar 22, 2017 · At this point, the pot pies can be frozen or baked. If frozen, freeze uncovered overnight, then wrap each pot pie in foil or plastic wrap to seal out air and keep frozen until needed. To bake frozen, preheat the oven to 375 degrees F. Unwrap frozen pot pies …
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We are the Crock-Pot Ladies, Heidi, Katie and Sarah. Three ladies from small towns in different states (Wyoming, Kansas & Illinois) brought together in our desire to share our delicious slow cooker recipes.
From crockpotladies.com
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