Stretching my chicken...

On saturday I pressure cooked a whole chicken for 20 minutes and allowed it to depressure naturally. It only had water in with it as I wanted to use some of the stock for Ruby. Once cold, all the meat was removed from the bones and the carcass discarded. I didn't want to use them for soup as it was disintegrating and anyway, all the goodness from the bones was now in the stock. The stock was sieved to remove fragments of bones.

We had some of the meat as a normal roast dinner and some was put aside for soup. The rest was cut up and divided into 5 containers, 100g each plus a few frozen peas and sweetcorn:

I put two saucepans on the cooker top and added a chopped onion to each one. It was fried until softened. A can of tomatoes was then added to each along with a can of water. One saucepan then had a tablespoon of curry paste added:

The other pan was had a stock cube and herbs added:

After 20 minutes of simmering to finish cooking the onion, tomato puree and oatbran was added to both to help thicken them and seasoning adjusted. Both pans were left to go cold before being spooned over the meat, peas and sweetcorn:

We ended up with three chicken madras curries and two chicken pasta sauces:

Note my new labelling method of masking tape. Its easy to write on and removes when needed without leaving a sticky residue.

So then, 5 frozen meals, 1 roast dinner and soup, not too bad at all for £3.99.