What I ate: October 3, 2016
Breakfast: Egg, toast and bacon . With one egg, a slice of Heidelberg multigrain toast with butter and 4 slices of bacon.
Snack: 1.0 oz. Sriracha chex mix .
Lunch: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.
Roasted a 4.01 lb. chicken.
Dinner: Roasted chicken, asparagus, gravy and rice .
And 2 glasses of Château La Coudraie Bordeaux, 2021.
Vacuum sealed and froze one more dinner serving (5.2 oz. sliced breast meat) with gravy. Also, 2x 3.2 oz. servings for stir-fry (mixed light and dark meat).
Put the carcass, bones, wings, skin, neck, giblets and other leftover pieces in the pressure cooker with half an onion, celery and a carrot with 32 oz. water.
Vacuum sealed and froze two servings of chicken soup with 2.8 oz. chicken and 16 oz. chicken stock.
Weight at beginning of the day: 133.4 lbs. Weight at the beginning of the next day: 133.2 lbs.