This simple, anytime meal has only 1 net carb, and takes just 20 minutes to cook. I love making a whole chicken as opposed to just the breast or thighs, as it provides so much meat and I can use the leftover cooking liquid to make homemade gravy.
After removing the chicken and the trivet from the pot, select SAUTÉ and bring your cooking liquid to a boil. In a small bowl whisk together 2 tablespoons arrowroot or cornstarch and 1/3 cup cool water. Whisk into the cooking liquid and cook until thickened. Voila! You can pour your gravy into silicone molds and freeze it into cubes.
Active prep time: 15 minutes
Cook time: 20 minutes
1 whole chicken (3 pounds)
2 large cloves garlic, thinly sliced
3 tablespoons butter or ghee, melted, divided
2 teaspoons dried thyme
1 teaspoon fine Himalayan pink salt
1∕₄ teaspoon black pepper
1 cup chicken broth
With a paring knife, make small cuts all over the chicken thigh and drumstick skin. Insert a slice of garlic into each cut, and also place under the skin of the breast. Grate 2 teaspoons zest from the lemon and set aside. Cut the lemon in half and rub the chicken with the lemon halves, then place the halves in the cavity. Brush the chicken with 2 tablespoons of the melted butter. Tie the legs together with cotton kitchen string. In a small bowl, combine the lemon zest, thyme, pink salt, and pepper and rub all over the chicken.
Pour the broth into the Instant Pot. Place a trivet with handles in the pot. Place the chicken breast-side up on the trivet.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 20 minutes. At the end of the cooking time, use a natural release to depressurize. An instant-read thermometer should read at least 165°F when inserted in the thigh.
Position an oven rack so the breast of the chicken will be 6 inches from the heat source and preheat the broiler. Transfer the chicken to a large baking pan and brush with the remaining 1 tablespoon melted butter. Untie the legs and discard the lemon halves. Broil the chicken until browned, 4 to 5 minutes.
Serve the chicken with the cooking liquid, if desired
Pressure Cooker Tip: A handy guideline for cooking a whole chicken is roughly 6 minutes per pound at high pressure.
Per serving: Calories: 569 • Total Fat: 43 g • Protein: 43 g • Total Carbs: 1 g • Fiber: 0 g • Erythritol: 0 g • Net Carbs: 1 g
Here are some of my other favorite chicken recipes!
Click on the photo to link to the recipe.
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