I haven't read all the posts, but I noticed some questions about cooking birds in the pressure cooker. Here's what I've done. Butcher and skin the bird, let rest in the fridge 48 hours. I then rewash and bag the whole (small) bird and the freeze it until needed. Again, these were small heritage birds. I then pop the frozen bird in a the pressure cooker, and water up to 2/3 full or less (can be just to cover the bird), and add salt, celery, onion, and whatever else I want in there. Then I bring it up to pressure, cook for about 12 minutes at full (no dial) pressure, then quick release. The meat was perfect -- ready to fall off the bones and I had stock left over. I then take the meat and make whatever I want with it. I consider this the cheater's way because I don't like the mess of defrosting the bird in the fridge. I don't save the gizzard or giblets, so that isn't included in how I cook.
