|Claire is one happy and well fed baby!|
|My best friend helping me butcher chickens in 2013|
I will typically make one to two chickens on an average week. Each chicken gets about 3 meals out of it.
- Day one I will roast the chicken or put it into the crock pot. That night, I will cook the bones ALL NIGHT (maybe throw in a neck, or a carcass that I saved in the freezer too) in the crockpot. In the morning I have a delicious stock that I save in the fridge.
- Day two: I make some sort of chicken soup or meal with the stock. You can use chicken stock more ways than you think. Did you know that chicken stock in grits with garlic and thyme make the most delicious 'breakfast for dinner' that you ever had? Just had that for dinner tonight. mmmm, I wish there were leftovers.
- Day three: I use the left over chicken pieces from day 1 to make something like a pot pie (great for left over potato soup from day 2) or chicken Alfredo, or chicken salad sandwiches.
|From left to right: Junk Container, Cleaned chicken feet bowl, un-cleaned chicken feet|
Each chicken foot has a soft pad at the bottom. For some reason, this pad gets a bit gnarly at times. If it's gnarly, take a sharp knife and slice part of the pad off to cut off the offending gnarliness. Put the nasty part in the “junk container”.
When the pressure gets up to 15 lbs, hold it there for 15-20 minutes. I have seen other recipes that say to cook at 15 lbs of pressure for 10 minutes. I personally like to a little bit longer. Just because.