MELT-OFF-THE-BONE JUICY WHOLE CHICKEN

This whole chicken recipe for the Instant Pot from Sweetwater Brewing Co. director of public relations Tucker Berta Sarkisian is “set-it-and-forget-it easy” and gives you a perfectly juicy and flavorful bird in well under an hour.

Dress the chicken with juice of 1/2 lemon, pepper and salt. Place one squeezed lemon half into chicken cavity.

Press the saute button on the Instant Pot and add the clarified butter.

When the butter is melted, add chicken, breast facing down, and allow to brown for 3-4 minutes. Using tongs, flip chicken and allow to brown for an additional 2 minutes.

Turn the Instant Pot off. Pour in broth or water. Push second lemon half into cavity, if safely and easily accessible, and add more freshly ground pepper, if desired.

Press poultry button on the Instant Pot and adjust time to 25 minutes. Close the Instant Pot lid and lock valve into “sealing” position. When the Instant Pot timer beeps to signal the end of the cooking period, wait 15 minutes for a full natural release, then flip the valve to “venting”position.

Opening the lid before the natural release is complete sucks the juices out of meat, so don’t.

Remove the cooked bird using large, sturdy tongs or two large serving utensils. Save the broth to use in additional recipes Let rest 5 minutes before carving. Serves: 4 Per serving: 245 calories (percent of calories from fat, 44), 33 grams protein, 3 grams carbohydrates, trace fiber, 13 grams fat (4 grams saturated), 94 milligrams cholesterol, 241 milligrams sodium.