Time and Temperature

Time and Temperature 



I get continually asked the Time and Temperature regarding Stove Top style pressure cookers and where Did i get the Information from


First I got the Information from CHS who instructed and demonstrated how to cook chicken in a Stove Style Pressure cooker 

If You Do research and Read the Patent it gives the Time Temperature and weight of chicken to cook the chicken in FAT (Beef Tallow)

Cooking is a 2 Stage Heat cooking process 

starting at 350 -  350 Temperature with stove on High 

Drop in 5Lbs of  Pre-Breaded Chicken with Cap Off the Stove style pressure cooker and let the chicken Brown 3 Minutes and Cap the pressure cooker 

Turn the Stove to low Heat and cook a addition 9 minutes Proof (Three handed clock CHS made to watch Timing)

The Temperature should drop down to 290 while the Browning 3 minute Time is happening and the stove is turned down to low heat flame.

CHS use to write on the Pressure cooker Lid with Pencil the time capped 

There are Photo of the 3 Armed Clock on Internet and one in the KFC Museum 
There are Many Thermometers with the KFC Logo on it that Franchises used  

If less Lbs. of chicken were cooked 1 Head 2.5Lbs, Time was shortened. and so was the Browning time 

Browning time was 2 - 2:30 minutes approx. and the cooking time was 7 to 8 minutes 

Temperature Higher than 360 initial could be used as high as 400 BUT the chicken was much Darker color cooked and NOT recommended BUT CHS often spoke about a 400 Heat temperature BUT that was for Extra Large Cookers NOT the Medium or Small Stove Cookers 

The Higher Heat 400 also used Lard or oils NOT BEEF TALLOW   lard or oil heat change is different than BEEF TALLOW