Fresh chicken salad with pasta ,leeks and celery:
- Chicken (100g)
- Leek, only the white part (1)
- Cooked pasta (100g)
- 1/2 onion or grey shallot
- Olive oil
– Use the roast chicken and pasta leftovers from the day before
– Keep your products longer: respect the temperature of conservation, use cling wrap and containers, don’t keep your products outside for too long
ZERO WASTE: Use the remainders of your chicken salad ingredients to make a tasty veggie stock
- 1l of water
- 1 carrot
- 1/2 onion
- 1 branch of celery
- 1 leek (green part)
- 1 bouquet garnish (bay leave, thyme)
- 3 black pepper seeds
- rock salt (a pinch)
– Use carrot’s peeling, green leek, parsley stems, celery leaves to make your stock
– You can also use the bones of your chicken with aromatic garnish and make a chicken stock (cooking time: 1.5h)
– To make it lighter or if you use raw bones, first boil them to take out the grease
Different ways to keep food fresh depending on the type of product:
keep raw meat and fish in the coolest part of your fridge
let fruit and vegetables ripen outside, then put them in the bottom of the fridge (crisper)
All cooked dishes (meat or veggies) are to be kept in the fridge.
Method of freezing: portion the product, wrap it and put in the freezer. You can now take out only what you need.
Two methods of defrosting: slow (put it in the fridge the day before) or fast (microwave, but be careful not to involuntarily cook the food).
To prevent bacteria from developing:
Avoid using hot water to defrost food
Reheat a cooked dish: bring it to a temperature over 75 degrees
To reheat a soup or a sauce: bring it to boil
To cool down a cooked dish: bring it to 10 degrees or under within 2 hours to prevent any bacteria from developing.
You can keep raw fish three days between 0 and 3 degrees