Have you ever heard people tell you that they cook up a whole chicken and their family can eat for a week?
Yeah, we can get about 2-3 meals out of 1 chicken. But these recipes are so worth it!
Last week we heard about a sweet, family farm right in Pictou County! Milltown Farm is selling their naturally raised, free range chickens and will even meet you in town to deliver! So of course we’re going to support that and give them a call. It did not disappoint!
We wanted a shreddable, fall of the bone texture here. So Instant Pot it is! Luckily we have the 8 quart size so we were able to fit 6 lbs of that hefty chicken in there. If you have a smaller one, you can cut the chicken up and it will fit a lot easier and you’ll get the same, spectacular results.
(Click here to see how Martha Stewart does it!)
Our Ancient Chinese Secret spice really rounded this dish together and the fish sauce being key to this flavour profile! If you’re not used to cooking with fish sauce, I recommend not smelling it first. In fact, grab your mask that we should all have handy right now. The saltiness from the soy sauce is balanced with sweet honey, and you can always add a bit more if you desire a sweeter flavour.
The crunchy kohlrabi slaw is the perfect freshness to compliment these complex flavours. We found some Kohlrabi from Way to Grow Garden, who have a fabulous, fresh selection of veggies at a top notch quality.
We’ve created 2 different dinner ideas here for you! Easily layer this on top of a bed of rice or turn them into tacos with some hoisin sauce and feta cheese!
Have another idea? Let us know!
Chicken + Sauce
- 5-6 lb whole chicken
- 1 ½ cup stock or water
- ¼ cup fish sauce
- 1 – 2″ piece ginger, peeled and minced
- 4 garlic, minced
- 2 tbsp Big Cove Foods ‘Ancient Chinese Secret’ spice blend
- ⅓ cup soy sauce
- ½ cup rice vinegar
- —-Add after cooking chicken
- 1 tbsp sesame oil
- 2 tbsp honey
- 2-3 Kohlrabi, peeled + shredded (mandoline shredder or box shredder)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- ½ tsp salt
- 2 green onion, sliced thin
Make the sauce in a small bowl; combine the stock or water, fish sauce, ginger, garlic, Ancient Chinese Secret, soy sauce and rice vinegar. Stir well.
Insert the wire roasting rack into the stainless steel Instant Pot bowl. Add the whole chicken on top and pour the sauce all over it. Cover with the lid and close the valve, cook on high pressure for 40 minutes.
While the chicken is cooking, you can begin to make the kohlrabi slaw. Add the shredded kohlrabi to a large bowl and add the rice vinegar, sesame oil, salt and green onions. Toss altogether well. Taste and add a little more of what you love!
Once the chicken’s time is up, release the pressure manually. Carefully remove the chicken from the instant pot using the handles of the roasting rack. Set it on a large platter plate to cool slightly. Set the instant pot to sauté function on medium and bring sauce to a boil. Allow to reduce by half and then add the honey and sesame oil.
Once the chicken is cool enough to handle, start to cut and/or shred it. Remove the skin and bone and discard (or save for another stock!) Once the chicken is all into bite size – ish piece; add the chicken to the sauce and thoroughly mix it all in.
Serve over rice and pile on that delicious crunchy kohlrabi slaw! Or turn into tacos and use a little hoisin sauce and feta cheese.