Chicken and Chinese Leaf casserole2013-02-10
- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
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)
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