Pinikpikan

[1][2] As a tradition of the indigenous Igorot people,[3][4] pinikpikan is prepared by beating a live chicken to death with a stick prior to cooking.

For the Cordillerans, however, the exotic cuisine is a reminder and rite of cherished past, heritage, community, spirituality, and culture.

[8] Once the chicken is limp, a single hard blow to the back of its head or neck is used to end its life.

[4][3] Commercially, a chicken is purchased from regular poultry dealers, who will prepare it to be used in the pinikpikan dish for an extra fee.

[4] Farm to Table's famous Chef JR Royol creation of ginataang pinikpikan, is an Igorot and Bicolano fusion of chicken, etag (smoked, cured or salted pork) and coconut milk.