Yotam Ottolenghi's Recipes for Roasted Dinner Leftovers

There's only one thing better than a roast chicken lunch, and that's what you can do with leftovers. The pressure is off, the flavors often improve over time, and everything you create feels like alchemy, making something out of what might have been nothing. It's not just the leftover meat and vegetables either: there's also the cheese crust you don't throw away, that bunch of tired herbs and the spices that need to be used...

Kreplach dumplings in Mom's Chicken Soup< p class="dcr-18sg7f2">Kreplach is the Yiddish word for dumpling, and they are often stuffed with meat or cheese; sometimes, like here, they are served in chicken broth. Everyone has their own favorite chicken soup, and this one is inspired by Roma Felstein, my colleague Jake's mother. It's a soup for the soul.

Preparation 15 minCooking 1 h 35 minFor 4 people

For the broth500g cooked chicken carcass (i.e. medium to large sized bird)1 leek (200g), trimmed and coarsely chopped2 celery sticks (180g), trimmed and coarsely chopped2 bay leaves¼ tsp. peppercorns¼ tsp. garlic bulb, halved horizontally fine salt and black pepper 1 tablespoon picked dill leaves, to finish

For the kreplach 1 onion (180g), peeled and thinly sliced1 tbsp olive oil200g cooked chicken finely grated meat25g finely grated parmesan cheese1 tsp white wine vinegar1 tbsp dill, coarsely chopped200g kimchi, drained excess liquid and discarded, then grated (120 g) 1 beaten egg 30 sheets of fresh wonton wrapper 8½ cm x 8½ cm

Add all broth ingredients except seasoning and dill in a large pot, cover with 1.8 liters of cold water, then bring to a boil over medium-high heat. Reduce heat to low and simmer gently, stirring occasionally, for 1.5 hours; do not let the broth boil or it may turn cloudy. Remove from the heat, let sit for 10 minutes, then strain into a medium saucepan (you should have about a quart of broth) and stir in a quarter teaspoon of salt.

In the meantime, start with the kreplach stuffing. Place the onion in a small saucepan with the oil and a quarter teaspoon of salt, set over medium heat and cook, stirring frequently, for 15 minutes, until browned and browned. jam. Remove from the heat and pour into a large bowl along with the chicken, parmesan, vinegar, dill, kimchi, egg, a quarter teaspoon of salt and a good grind of pepper, then toss well to combine .

Now for the kreplach. Take a wonton wrapper and put a teaspoon and a half of the stuffing mix in the center. Wipe the edges of the dough with water, then fold the dough in half to form a triangle. Pinch all around to seal. With the longer side of the pastry triangle facing you, brush the left and right corners with water, then bring them together so they meet in the middle, pinching to seal - you should end up with something something that looks like a tortellini. Repeat with remaining wonton wrappers and stuffing.

Place the broth pot over medium heat and return to steam. Meanwhile, bring a large pot of lightly salted water to a boil. In two batches, blanch the kreplach in water for three minutes, drain well, then divide among four large bowls. Pour hot broth over top, sprinkle with dill and serve.

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