Two Anti-Waste Ideas with Leftover Roast Chicken: Collagen Broth and Creamy Chicken Sandwich by @lesgourmandisesdeloubna

2h20

2 servings

🍗

1

Roast chicken carcass

🫒

Olive oil

🥕

Carrot

🥬

Celery

🧅

Onion

🧄

Garlic

💧

Water

🧂

Salt

⚫

Black pepper

🌿

Coriander

🫙

Turmeric

🌿

2 leaves

Bay leaf

🌿

1 sprig

Thyme

🍗

Chicken meat

🥛

2 tbsp

Creme fraiche

🥣

Greek yogurt

🧅

Spring onion

🥒

Pickled cucumber

🫙

Sumac

🌶️

Smoked chili flakes

🍞

Bread

🧀

1 slice

Cheddar cheese

  1. Brown
    • Roast chicken carcass
    • Carrot
    • Onion

    Brown the chicken carcass with the vegetables (carrot, onion, celery stalk, garlic) in a drizzle of olive oil.

  2. Add
    • Water
    • Salt
    • Coriander

    Cover with water, add salt, pepper, coriander and turmeric (optional), two bay leaves and a sprig of thyme.

  3. Simmer

    Simmer uncovered for 2 hours, letting the broth reduce and intensify in flavor.

  4. Chop
    • Chicken meat
    • Spring onion
    • Pickled cucumber

    Chop the leftover chicken meat with the spring onion and pickled cucumbers.

  5. Mix
    • Creme fraiche
    • Greek yogurt
    • Salt

    Mix in the creme fraiche and Greek yogurt instead of mayonnaise, with salt, sumac and a little smoked chili flakes.

  6. Slice
    • Bread

    Slice the bread to make the sandwich.

  7. Spread
    • Bread
    • Cheddar cheese
    • Roast chicken carcass

    Spread a generous amount of the creamy chicken filling onto the bread and add a slice of cheddar.

  8. Grill

    Grill the sandwich in a hot pan, flipping and pressing on all sides.

  9. Filter

    Filter the reduced broth and store it in a jar or an ice cube tray.

Two Anti-Waste Ideas with Leftover Roast Chicken: Collagen Broth and Creamy Chicken Sandwich by @lesgourmandisesdeloubna

2h20

2 servings

🍗

1

Roast chicken carcass

🫒

Olive oil

🥕

Carrot

🥬

Celery

🧅

Onion

🧄

Garlic

💧

Water

🧂

Salt

⚫

Black pepper

🌿

Coriander

🫙

Turmeric

🌿

2 leaves

Bay leaf

🌿

1 sprig

Thyme

🍗

Chicken meat

🥛

2 tbsp

Creme fraiche

🥣

Greek yogurt

🧅

Spring onion

🥒

Pickled cucumber

🫙

Sumac

🌶️

Smoked chili flakes

🍞

Bread

🧀

1 slice

Cheddar cheese

Preparation Steps

  1. Step 1/9

    Brown the chicken carcass with the vegetables (carrot, onion, celery stalk, garlic) in a drizzle of olive oil.

    🍗Roast chicken carcass
    🥕Carrot
    🧅Onion
    🥬Celery
    🧄Garlic
    🫒Olive oil

  2. Step 2/9

    Cover with water, add salt, pepper, coriander and turmeric (optional), two bay leaves and a sprig of thyme.

    💧Water
    🧂Salt
    ⚫Black pepper
    🌿Coriander
    🫙Turmeric
    🌿Bay leaf
    🌿Thyme
    🍲Pot

  3. Step 3/9

    Simmer uncovered for 2 hours, letting the broth reduce and intensify in flavor.

    🍲Pot

  4. Step 4/9

    Chop the leftover chicken meat with the spring onion and pickled cucumbers.

    🍗Chicken meat
    🧅Spring onion
    🥒Pickled cucumber
    🔪Knife
    🪵Cutting board

  5. Step 5/9

    Mix in the creme fraiche and Greek yogurt instead of mayonnaise, with salt, sumac and a little smoked chili flakes.

    🥛Creme fraiche
    🥣Greek yogurt
    🧂Salt
    🫙Sumac
    🌶️Smoked chili flakes
    🥣Mixing bowl
    🥄Spoon

  6. Step 6/9

    Slice the bread to make the sandwich.

    🍞Bread
    🔪Knife
    🪵Cutting board

  7. Step 7/9

    Spread a generous amount of the creamy chicken filling onto the bread and add a slice of cheddar.

    🍞Bread
    🧀Cheddar cheese
    🥄Spoon

  8. Step 8/9

    Grill the sandwich in a hot pan, flipping and pressing on all sides.

  9. Step 9/9

    Filter the reduced broth and store it in a jar or an ice cube tray.

    🧺Strainer
    🫙Jar

Composition

Ingredients

Types

Meat, Oil, Vegetables, Liquid, Spices, Dairy, Grains

Ingredients

Roast chicken carcass, Olive oil, Carrot, Celery, Onion, Garlic, Water, Salt, Black pepper, Coriander, Turmeric, Bay leaf, Thyme, Chicken meat, Creme fraiche, Greek yogurt, Spring onion, Pickled cucumber, Sumac, Smoked chili flakes, Bread, Cheddar cheese

Notes

Roast chicken carcass (leftover from a roast chicken, used for the broth), Olive oil (a small drizzle, used to brown the carcass and vegetables), Carrot (for the broth, amount not given), Celery (one stalk mentioned, for the broth), Onion (for the broth, amount not given), Garlic (for the broth, amount not given), Water (enough to cover the carcass and vegetables), Salt (for the broth), Black pepper (for the broth), Coriander (optional, for the broth), Turmeric (optional, for the broth), Bay leaf (for the broth), Thyme (for the broth), Creme fraiche (used instead of mayonnaise), Greek yogurt (amount not given), Pickled cucumber (chopped, for the sandwich filling), Sumac (for the sandwich filling), Smoked chili flakes (a small amount, for the sandwich filling), Bread (sliced, for the sandwich), Cheddar cheese (per sandwich)

Allergens

Celery, Milk, Sulphites, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, soy-free, Sugar-Free

Calories

480 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 28g, Fat: 26g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 850mg, Calcium: 220mg, Iron: 2mg, Potassium: 420mg

Vitamins

Vitamin A: 350µg, Vitamin B12: 0.8µg, Vitamin C: 4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Pot, Strainer, Mixing bowl, Spoon, Jar

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Anti-waste Cooking

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Gelatinous, Melty, Crispy

Flavors

Savory, Smoky, Creamy, Umami, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Broth : 3-4 days (fridge,in an airtight jar), Broth : up to 3 months (freezer,in an ice cube tray or freezer-safe container), Creamy chicken filling : 2 days (fridge,in an airtight container), Assembled sandwich : same day, best eaten fresh (room temperature,serve immediately after grilling)