Chicken and Chinese Leaf casserole

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Put the chicken carcass, leeks, celery, carrots, herbs and stock in the slow cooker pot, I cooked on auto for 3 hours, then used a fork to separate the chicken from the carcass, (it is amazing just how much chicken there is on a carcass – I used to throw this away!)
Discard the bones and add the Chinese Leaf, few more carrots and any additional veg you might like. I added a yellow pepper.
(I prefer this recipe un-thickened by starchy veg or arrowroot.)
season to taste.
Cook for a further 2 hours until veg are soft.
If cooking in regular oven in casserole dish stock may need adjusting.

You can send this base in several directions. I used sage and thyme here, a few gratings of fresh ginger and lemon grass works well. As does the addition of some fresh chilli for even more of a kick.



  • One chicken carcass with some chicken on
  • 2 sticks Celery
  • 3 Carrots
  • 200 ml Chicken stock I make my own
  • Fresh thyme
  • Fresh sage
  • I head of Chinese Leaf Leetuce.
  • 1 Leek
  • Additional veg to taste (optional)
  • Seasoning.


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