2 to 3 pounds cut up frying chicken
1 cup flour
1 tablespoon poultry seasoning
2-3 tablespoons vegetable shortening
½ cup water
Combine flour and seasoning and dredge the chicken pieces thoroughly.
Heat the shortening in the bottom of a 4-quart pressure pan, and brown
each piece completely. Add the water and close cover securely.
Place regulator on 15 pounds pressure and time chicken when regulator begins
to rock gently. Cook 5-10 minutes, depending on size of bird, allowing
to cool naturally. If gravy is desired, use juices in cooker to thicken
to desired consistency.
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