Hey folks I almost gave this post away from the previous post I just did and I cought myself just in time too so hear is the link from the last post I just did. Fried Chicken Two Methods is an aweseome recipe I think but I m started the chicken on the pressure cook function of the last post and I took everything out including the chicken. There is plenty of seasoning in the stock from the chicken itself so I adjusted my seasonings a little by grinding 1 pinch of black peppercorns in mortar and pestle and adding 1 or 2 pinches of pink salt which worked well because I didn’t want to over do it.
Even though I said transfer liquid contents on last post that I ended up making a slurry of either 3 tbs of arrowroot starch, cornstarch or even potato starch in to 1/4 cup of water to make a slurry then added it to the stock at the time that remained in the innerlining of my instant pot duo crisp. Either that or I would make a rouix on regular stovetop on high heat by adding 4 tbs of either olive, corn, canola, peanut, grapeseed, sunflower, safflower, vegetable or avocado oil, then add 3 tbs of all purpose unbleached flower and mixed very well to make the rouix.
I would either add the rouix directly to the stock if i was using or leave it in my cast iron skillet then add the stock from my instant pot. If I did’t use rouix on stovetop and use the slurry instead which is alright too just as long as you cook it until it becomes thick and on instant pot if you do this on saute setting for making a gravy.
This was eaten with our chicken and waffles and it was enjoyed the next day as poutine as well with the fries I had air fried. Have a nice day and enjoy your meal. Peace!!!!!
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