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Video: Eric Ripert, Gisele Bundchen show how to cook efficiently

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    >> in today's kitchen, you might want to think twice before you get rid of some of your food, two celebrities have joined together to talk about food waste .

    >> super model gisele bundchen is with think, save,.org. eric repair is a chef an owner here in new york and the co-chair of city harvest . guys, good morning, nice to see you both. we talk about carbon foot print . he wants us to think about our food print as well.

    >> a lot of things i actually didn't know, i found out about the eat safe campaigns, you know that 40% of the food is thrown away because it doesn't look a certain way. it's crazy, like just because the apple is not the right size it's not accepted. so it's amazing the food that gets thrown away because it doesn't look a certain way. none of us here look the same. you know, we are a part of nature. nobody is wonderful. food should look, in my garden, all my carrots look like, they are all really crooked, but they taste delicious, you know.

    >> we got to make some efficient choices at home, learn to use things to their fullest. that's what we are here to do today.

    >> we will make this whole chicken , use every last bit of it. let's start with the roasted chicken .

    >> depending where you live, in between, so you can break a chicken , very quickly, like that. and with it we are going to do three meals for four people. so it cost about 30 cents. it's quick to cut the chicken . the best part of the chicken will go, for example in a rice and chicken .

    >> what are you serving it with there, basil?

    >> chicken and cilantro. then the rest of the meat, giselle will show us.

    >> we have apples, onions, a little of mai-maii -- mayonaise.

    >> you are not just a spokesperson, are you a good cook.

    >> i like to think so.

    >> i hear you are.

    >> i really love food. here it is, it's ready.

    >> then you put a pocket.

    >> have you some lettuce, tomatoes, an avocado in it. whatever you like.

    >> there are still parts of the chicken left. you will even use the bones.

    >> perfect.

    >> so when have you the bones of the chicken , you can use the bones, put them in a pot, some water. then you are going to boil the bones and the water for an hour.

    >> you will get a lot of flavor.

    >> ten you can add carrots, cellry, after straining the broth, you can make with newsles, a nice chicken soup for four people. so we did rice and chicken , pita sandwiches with chicken . now we have a noodle soup .

    >> no waste at all.

    >> no waste whatsoever.

    >> the great thing about it as well, there is so much going on when are you a mom, you have to rush through things. can you freeze the soup. you can eat it like later, you know what i mean ? so it tastes actually better. i like food after it's been frozen. it almost feels like it's more flavor.

    >> like the soup.

    >> it is. giselle, thank you

TODAY recipes
updated 9/19/2013 8:07:59 AM ET 2013-09-19T12:07:59

Recipe: Roast chicken

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

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.

Recipe: Rice and beans with sofrito and chicken

  • 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

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.

Recipe: Chicken salad sandwiches

  • 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

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.

Serving Size

Makes 4 sandwiches

Recipe: Chicken soup

  • 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

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.

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