InstaPot Roasted Chicken

BRINE: SIMMER 20 minutes then COOL

1. • 8 c water

   • 1 large onion, quartered

   •  6 cloves garlic

   • 140 g salt

   • 90 g sugar

   • 1 T mustard seeds

   • 1/2 T pepper corns

   • 6 allspice corns

   • 2 bay leaves

AFTER COOLED, ADD:

1. • 1 Lemon, sliced

SOAK WHOLE CHICKEN in BRINE for at least 18 hours.

DRY CHICKEN then GRADE SMOKE or SLOW COOK on HIGH for ABOUT 5 hours or PRESSURE COOK on HIGH for 25 minutes (ADD 1 cup of water with chicken on a trivet and a 15-minute release) 

250 for 2 hours

MUST FINISH WITH AT LEAST 165 DEGREES INTERNAL TEMPERATURE in breast.

ROTISSARIE VERSION DUST with:

1. • 1 t chili powder

   • 1 T smoked paprika

   • 1 t onion grains

   • 1 t garlic grains

   • 2 t parsley, dried

   • 1 t thyme