INGREDIENTS

• 1 whole chicken, rinsed with filtered water
• 4 large cubes of salted butter
• 5 sprigs of fresh thyme
• ½ cup fresh parsley, roughly chopped

• 1 orange
• 5 whole figs
• 1 cup verjuice (or broth)
• Salt and pepper to season

METHOD

Stuff the chicken with the butter, thyme and parsley. Place the chicken into the pressure cooker pot. Slice the orange and give each a squeeze over the chicken before dropping them in skin and all. Add the figs and verjuice to the pot and season with salt and pepper over the top. Keep in mind the butter is salted, so you will not need as much as usual.

Put the lid on the pressure cooker and set to MEAT for 30 minutes. Once the pressure cooker is finished release the steam and check the chicken is cooked by pulling one of the legs away from the body and ensuring the juices run clear.

Enjoy the chicken pulled over a fresh salad or with loads of beautiful steamed vegetables.