Once, Twice, Three Times a Chick-en

As I understand it, we in the West eat far to much flesh relative to organ meat and bone marrow. The idea being that we evolved to eat the entire animal.

Tesco don't offer the entire chicken with head and feet, the closest would be a Road Traffic Accident Pheasant or similar. 

Here we have the chicken inserted into a pressure cooker with onion  peppers and tomato plus some water.

Errr...remove all packaging first...

Then after cooking under pressure for 35mins, although I forgot and it ended up a tad overdone at 40mins...

this is the result. (I've been under a lot of pressure lately).

But unlike the usually oven roast we also have this

Now Some of the meat, which was very tender went into this first dinner which is kind of a self evident made up thing of rocket, feta, olives, tomato and avocado with the obligatory drenching in olive oil and cider vinegar dressing

The next day in the morning when the layer of chicken fat has been scraped off the residue in the pressure cooker what is left is this jelly-like mix with the peppers in it. Admittedly a rather unappetizing looking  breakfast..

However once this has been whizzed, heated up and had some more bits of cooked chicken added and some salt and pepper the result tastes absolutely divine  and so creamy.........And I must say this fairly sticks to the ribs.

Now fast forward to dinner time...This evening the other half of the cooked chicken meat goes into what is a modification of what has proved to be a fantastic recipe!

Pilchard Curry

Just substituting Chicken for Pilchard as it were.

I had some boiled Basmati (white of course)  which is strictly a grain but the least worst but to be honest didn't really need it.

The next day, still on the same chicken, but I was needing a change from poulet. Again using more of the divine residue with peppers etc  Beef Stew  was on the menu. Reduced stewing steak from Tesco, what used to be a Yellow Label.  I mean this looks watery as if it would be tasteless but it's far from that. A wee side serving of homemade sauerkraut.

The next day (still on the same chicken which is reduced to carcass status)  I had it in mind to give it another going over in the Pressure cooker.But this time to crunch up the bigger bones to bring out the marrow or whatever miracle food lies within. Water pump pliers did the trick, known colloquially in the trade as chicken legs, by some twist of irony.

Another bowl of chicken jelly stuff!  Unappetizing...

But with the addition of some sauteed mushrooms, spring onion ,fresh coriander and a squeeze of lime...It's another breakfast that tastes pretty good.

I did manage to squeeze out another entree from the remainder of the beef stew residue... That's actually six times a chicken not three.