Presto Pressure Canner and Cooker Chicken Marengo, Cornish Hens In White Wine, Hunter’S Turkey

CHICKEN MARENGO

9	lbs. chicken, quartered	2	cloves garlic, minced
1	tablespoon coarse black pepper	4	3-ounce cans sliced mushrooms,
1	cup flour		drained (or 1 lb. mushrooms, sliced)
1	tablespoon salt, or as desired	4	16-ounce cans tomatoes
1⁄3	cup cooking oil	2	cups dry white wine

Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil and garlic. Brown chicken. Add mushrooms, tomatoes, and 1 cup wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove chicken from canner. Add remaining wine and simmer. Thicken, if desired. 15-18 servings.

CORNISH HENS IN WHITE WINE

¼	cup cooking oil	2	cups white cooking wine
8	cornish hens	2	teaspoons instant chicken bouillon
2	teaspoons salt	1	teaspoon thyme
1	teaspoon pepper	1	tablespoon chopped parsley

Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 8-12 servings.

HUNTER’S TURKEY

9	lbs. turkey, cut into serving	1	cup chicken broth
	pieces	2	bay leaves
	Flour, salt and pepper	1	teaspoon thyme
1⁄3	cup cooking oil	1	teaspoon marjoram
3	onions, chopped	1	tablespoon Worcestershire
3	8-ounce cans tomato sauce		sauce

Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined onion, tomato sauce, chicken broth, bay leaf, thyme, marjoram, and Worcestershire sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.

FLORIDA DUCK

9	lbs. duck, cut into serving pieces	2	cups white cooking wine
	Salt and pepper	2	tablespoons grated orange rind
1	tablespoon cooking oil

Remove as much fat as possible from duck. Season with salt and pepper. Heat canner, add oil, and brown duck. Pour off excess drippings. Combine cooking wine and orange rind. Pour over duck. Close cover securely. Place pressure regulator on vent pipe and COOK 12 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove duck and thicken gravy, if desired. 18 servings.

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