New School Acres Chicken with Rosemary Lemon Sauce

Ingredients:

• 1 whole New School Acres free-range chicken
• salt and pepper
• 1 Tbsp butter
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 tsp fresh rosemary, minced or 1/2 tsp dried
• 2 cups chicken broth
• 2 Tbsp butter
• 2 Tbsp flour
• 2 tsp lemon juice

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Directions:

1. Take whole New School Acres chicken out of package and save all juices and neck in a separate bowl.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat 1 Tbsp butter in pressure cooker pot over medium-high heat.
4. Place chicken breast-side down in pot and brown well, about 4 minutes. Using tongs, gently turn chicken and brown other side well, about 4 minutes. Transfer to bowl.
5. Add onion to fat left in pot and cook over medium heat until softened.
6. Stir in garlic and rosemary and cook until fragrant, about 30 seconds.
7. Stir in broth, scraping up any browned bits.
8. Place chicken breast-side up in pot along with any accumulated juices and neck.
9. Lock pressure cooker lid in place and bring to high pressure over high heat. Once pressure is reached reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
10. After 25 minutes remove pot from heat and quick-release pressure. Then carefully remove lid allowing steam to escape away from you.
11. Transfer chicken to a serving plate and tent loosely with aluminum foil. Let rest for 15 minutes.
12. Add 2 Tbsp of butter to a small saucepan. Whisk flour into butter sauce. Slowly stir in liquid from pressure cooker. Bring sauce to a gentle simmer. Mix in lemon juice. Season with salt and pepper to taste.
13. Carve chicken, discarding skin if desired and serve with gravy.