The Recycled Cook

The Recycled Cook Rustic Farmhouse Chicken Casserole  Not all food needs to be fancy and there is nothing quite as satisfying as a good rustic casserole.  For this one I used a whole chicken with absolutely nothing wasted, making food go further is not just about recycling it is about not wasting too. I only ever buy free range chickens, and always make sure to only buy meat that has been reared well and treated humanely.  The first thing to do is of courses to joint the chicken, removing the breasts, drumsticks and wings. The carcass I cut up and put into a large saucepan just covered with water, with a mixture of vegetables, onions, garlic, celery and herbs. This is a great way to use vegetables that are past their best but make sure to throw away any that have rotted. Chop all of your vegetables into chunky prices, I used a mix of leeks, carrots. shallots and potatoes (which I par boiled firs...

The Recycled Cook By Adrian Sleeman Traditional Welsh Cawl Making leftover food into even tastier dishes is all about using your imagination to its fullest. What better place to start than with a Welsh classic, " C awl ", which in Welsh sim ply means mixture. This is a dish that you will find in rural areas all over the world, wi t h many different names and variations: C aldo, Cazuela, Cock-a-leekie or Ajiaco to name but a few but they all have one thing in common, they are cheap, who lesome, warming and satisfying.  http://en.wikipedia.org/wiki/List_of_soup The thing abo ut recycling food is that you need to plan ahead, that way you wa s te little and make far more of the food y ou are cooking. S o what is "Cawl" made from?  Ingredients: 2 Litres of Stock ( see below for method ) A whole chicken carcass (you can also use leftover pieces of Beef or Lam b ) Whatever root vegetables you have; Carrots, Swede, Potatoes , P...