I actually recently purchased a pressure cooker froma yard sale but I've never used one before, I dont yet own a food processor, I just have a regular old $10 blender from walmart.I really do wanna make chicken and dumplings but not if it's gonna be gross.
Make sure your canner is in good useable condition with all parts before using it.
You can slow roast you bird at 325 degrees for several hours if you aren't ready for the canner.
Cut you bird into fryer pieces. Put in the pressure cooker with a quartered onion, a peeled cut carrot and a sliced stalk of celery. Add four cups of water. Cover and seal the pressure cooker. Place the 10 pound weight on the steam port. Bring to a boil until pressure builds so the weight rocks and the pop vent seals. Turn down the burner and let the weight rock for 30 minutes. (30 minutes @ 10 pound pressure).
Let the pressure cooker cool down until the rocker stops and the pop vent drops back in place. If you wiggle the weight. No steam should escape. Now you can safely open the lid.
Remove the pieces and separate the meat from the bones. You can cut or shred your meat into bite sized pieces. Return the meat to the cooker with the strained broth and cook again for 30 minutes at 10 pound of pressure. Cool down again and check for tenderness. I like to purée the vegetables and broth to use with dumplings.
Tough cuts of meat usually break down in the pressure cooker. If the chicken is not as tender as you want for dumplings, then finely chop it. Mix with mayonnaise, salt and pepper for a nice chicken spread. The broth will make a nice soup or meatless dumpling.
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