* 2 tablespoons Olive oil
* 1 x 1.4kg Chicken (any size would do and cooking time should be similar for all sizes). Don't forget to remove the Parson's nose
* A huge handful of Fresh herbs from the garden
* Bay, Sage, cutting celery, Parsley, leeks
* 2 teaspoons of Garlic powder
* 1 teaspoon Salt
* 2 tablespoons of Dark soy sauce

===Method===
* Remove the giblets and the Parson's nose. Wash the bird in running water and pat dry - ''see rationale''
* Heat the Olive oil and carefully Brown the Chicken on all sides. This should take about 5 minutes. I prefer to use my Wok for this, though you could use the Pressure cooker.
* Discard the Oil
* Place the bunch of Herbs in the base of the Pressure cooker and cover with the upturned perforated trivet so the Chicken can sit on the and be out of the cooking liquid
* Mix 2 teaspoons of Garlic powder, 1 teaspoon Salt, 2 tablespoons of Dark soy sauce to 1 litre of Boiling water, stir and add to the Pressure cooker
* Cook for 25 minutes
* Release the pressure naturally
* Discard the cooking liquids and the herbs and serve or use as your recipe directs.

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