If you cook the tougher or stringier bits of meat and bone in the pressure cooker you can fork off the meat, season it and put it into a ramekin with a little of the jus added. Press firmly and it'll set into potted meat or meat spread, or if it's really coarse into a kind of haslett/meat loaf.
Bacon offcuts can be mixed in with it too, and it'll flavour it all.
Ham ribs, trotters, oxtail, shin, ribs, hough, all end up just falling apart into easily used pieces.
The pressure cooker will reduce much of the meat/bone and gristle down to jelly. It can be thick enough that it's worth setting on it's own and using as stock (the original of those jell pot stock things) and as thickener for stews, soups, curries, etc.
It makes really good vegetarian stock too from veg scraps from celery, celeriac, fennel, stems from herbs like parsley and rosemary; basically all the bits that would otherwise end up in the compost bin.
It's good for peas and beans, just don't overfill because they're inclined to froth and block the valve.
Steamed puddings work well, Christmas puds are cooked in minutes instead of hours, for instance.
Bearbait's right about the chicken, but it works very well on wild duck (which can be rather dry) or even older fowl, pigeons, rabbit, etc., and you can reduce fish scraps pretty much right down to make fish soup or stock too.
It doesn't do everything; it screws up texture on a lot of things if you're not careful, but it's a very useful addition to the kitchen
Bon appetite
M
