Viewer's choice! Vote for the song you want Keith Urban to perform on TODAY

Don't waste it! 3 ways to use roast chicken leftovers

Famed French chef Eric Ripert and supermodel Gisele Bundchen have both been working on behalf of the United Nations' "Think. Eat. Save" campaign, teaching people about food conservation. Here, Ripert shares a few recipes to help you avoid food waste at home, taking a roast chicken and making three more meals out of it.

Roast chicken

Ingredients

    • 1 (4-pound) chicken
    • 1/4 cup + 2 tablespoons Canola Oil
    • fine sea salt and freshly ground pepper

Preparation

Baking Directions:

Preheat the oven to 450°F. Rinse the chicken and pat dry. Season the cavity and the outside of the chicken with salt and pepper, and drizzle with the 2 tablespoons of olive oil. Place the chicken in a roasting pan. Place the pan in the oven and roast for 20 minutes; turn the oven temperature down to 35o°F; continue cooking for 25-30 more minutes or until the juices run clear when the leg is pierced. Remove the chicken to a platter and let it rest at least 10 minutes. Break the chicken down by taking off the breasts, legs, and wings. Pick all remaining meat off the carcass and save. Put the carcass in a large pot, and add just enough water to cover. Cook the chicken carcass at a very low simmer for 4-5 hours, to make a chicken stock. Slice the chicken breast, to be served with the Rice and beans Pick the meat off the chicken legs into bite sized pieces, and combine with the picked meat from the carcass. Put in the refrigerator and save for the chicken salad When chicken stock is done cooking. Strain through a fine sieve, and discard the carcass. Cool down the stock and save in the refrigerator for the chicken soup.

Rice and beans with sofrito and chicken

Ingredients

    • 1 cup basmati rice
    • 1 3/4 cup water
    • 1 small can cooked black beans
    • 2 tablespoons olive oil
    • 1/2 cup chopped red onion
    • 1/2 red pepper, most seeds removed and chopped
    • 2 garlic cloves, minced
    • 1/4 cup chopped cilantro
    • fine sea salt and freshly ground pepper

Preparation

Baking Directions:

Pour the rice into a sieve and wash the rice well until the water runs clear.Place the rice in a bowl and cover with water. Let this soak for 30 minutes, and drain.Fill a medium sauce pot with the 1 ¾ cups of water. Add the rice, and a pinch of salt, and bring up to a boil. Stir the rice once; bring the temperature down to a low simmer, and cover. Cook for 15 minutes.Turn off the heat and let the rice sit for 5 minutes. For the sofrito, add the oil to a pot over medium heat.  When warm, add the onions and peppers and sweat until limp, but with no color, about 5 minutes.  Add the garlic and cook for one minute.  Add the tomato and cook until it breaks down and the liquid has evaporated.  Add the chopped cilantro and stir to incorporate. Blend with a stick blender, and set aside.Combine the rice, sofrito, black beans, and chicken breast together in a bowl, while still hot, and mix gently with a large fork. Portion into serving bowls.

Chicken salad sandwiches
Servings:

Makes 4 sandwiches

Ingredients

    • 3/4 lb. shredded chicken (leftovers picked off the bone)
    • 3 tablespoons mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 granny smith apple, peeled and small diced
    • 1/4 small red onion, finely diced
    • 1 teaspoon curry powder
    • 1 small tomato, sliced
    • 4 large leaves of Boston lettuce
    • Fine sea salt and freshly ground pepper
    • 4 pita bread pockets

Preparation

Baking Directions:

Take the cold chicken that was saved and picked from the legs and carcass, and place in a large bowl. In a separate bowl mix the mayonnaise, mustard, apple red onion, and curry powder together. Season with salt and pepper to taste. You may need to add a tablespoon of water if the dressing is too thick. Add the dressing into the large bowl with the chicken and mix well. Season with salt and pepper to taste. Fill each pita pocket with a slice of tomato and a lettuce leaf. Scoop the chicken salad into each pita, and serve.

Chicken soup

Ingredients

    • 4 cups chicken stock (made from carcass of the roasted chicken above)
    • 1 carrot, peeled and medium diced
    • 1 small Spanish onion, cleaned and medium diced
    • 1 branch thyme
    • 1 branch parsley
    • 1/2 pound of egg noodles or pasta
    • 1 teaspoon of extra virgin olive oil
    • Fine sea salt and freshly ground pepper

Preparation

Baking Directions:

Bring the chicken stock up to a boil in a large pot and season lightly with salt and pepper. Steep the thyme and parsley in for 5-10 minutes and remove. In a large sauce pot, sweat your onions and carrots in the extra virgin olive oil under low heat for 2-3 minutes. Pour the chicken stock over the vegetables. Bring back up to a boil. Add the pasta directly to the boiling stock, and cook for 5-6 minutes, or until the pasta is cooked. Season with salt and pepper, and serve.

TOP