Chicken & Stuffing
A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.
YIELD
10 servingsPREP
20 minCOOK
40 minREADY
1 hrsSometimes you just want a whole stuffed chicken on the table without spending half the day babysitting the oven.
This recipe uses a microwave pressure cooker (Tender Cooker) to get a juicy, stuffed bird on the table in about an hour.
Browning sauce gives the skin that rich golden color, and the drippings turn into a simple flour-thickened gravy that’s made for spooning over everything.
It’s old-school comfort food that feeds up to 10 people, and the cleanup is a breeze.
Pro Tips
- Don’t overstuff the bird. Leave room for the stuffing to expand as it absorbs juices during cooking.
- Tuck a small strip of foil over the breast bone if it sits close to the lid to prevent overcooking in that spot.
- Let the pressure drop naturally before opening the cooker so the chicken stays moist.
- Mix the flour with cold water (not warm) before adding it to the drippings for a lump-free gravy.
Ingredients
Directions
Clean chicken.
Prepare stuffing mix following package directions.
Stuff chicken, secure wings and legs to chicken body with string.
Combine browning sauce, water and bouillon.
Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika.
If breast bone is near the top of the cooker, cover with a narrow piece of foil.
Cover pot, add regulator and microwave on high for 25 minutes.
Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once.
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