Step 1

Remove the giblets from the chicken and set aside. Place half of a lemon into the chicken cavity.

Step 2

Mix the garlic powder, paprika, dried thyme, dried oregano, salt, pepper, and 1-2 tbsp oil together in a small bowl.

Step 3

Using a basting brush, brush the mixture onto the chicken.

Step 4

Add 1 cup (250mls) gluten free chicken broth to the pot and add the giblets to the liquid. Add a trivet and place the whole chicken on top.

Step 5

Lock the lid, turn the steam vent to 'sealing' and using the manual setting, adjust it to cook for 24 minutes at High Pressure for a 4lb chicken, adding approximately an additional 5-6 minutes per lb for bigger chickens.

Step 6

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 12 minutes.

Step 7

After 12 minutes you can carefully and slowly release the rest of the pressure.

Step 8

Your chicken needs to be at an internal temperature of 165°F, you can check it with a digital kitchen thermometer. If it is not cooked simply put the lid back on and return it to pressure for 6 more minutes or until fully cooked.

Step 9

Remove the whole chicken and the giblets from cooking liquid in the pot.

Step 10

Add the Worcestershire Sauce and whisk in the corn or potato starch until fully blended.

Step 11

Turn on the sauce setting (at medium if your pressure cooker allows) and stir continuously for 2-3 minute or until gravy thickens. Add salt and pepper to taste

Step 12

Pass the gravy through a sieve to remove any lumps and serve hot over sliced chicken.