What you’ll need
Chicken - whole
Paprika 1 Tbsp
Beer of Your Choice 1 Can
Oyster Sauce 3 Tbsp
Dill Weed 1 Tbsp
Chicken Boullion 2 Tbsp (optional)
1 Tbsp Of Onion powder
Butter 1 Block
Cornstarch 3 Tbsp Mixed The 1/4 Cup Water (gravy Thickener) (optional)
Melt butter with paprika, onion powder, dill weed
Take guts out from cavity. Rub outside skin with oyster sauce.
Massage chicken with oyster sauce.
Pour out 1/2 of beer. Pour melted butter mixture and pour in can.
Stuff the can of beer through chicken cavity from the bottom.
Put 1 c water and onions and celery.
Turn on sauté function. Listen why.
Press meat/stew, high pressure For 20 min. While waiting turn oven on to warm up.
Quick release pressure
It’s so soft. It’s falling off the bone.
Rubbed a little oyster sauce and paprika. Stick in oven, broil on low for 5/7 min to brown the skin
With broth that was left in Ip. Hit sauté and add 2 Tbsp Chix boullion and the cornstarch mixture.