The Fast Way to Making Delicious Use-up Chicken Carcass, Sweetcorn & Pasta Broth

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Use-up Chicken Carcass, Sweetcorn & Pasta Broth

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Below are the ingridients that are required to prepare a tasty Use-up Chicken Carcass, Sweetcorn & Pasta Broth:

  1. You need 1 of chicken carcass.
  2. Prepare of Salt.
  3. Get of Ground black pepper.
  4. Provide 1 tbsp of vegetable (or olive) oil.
  5. Provide 2 of onions, chopped (I used 1 red, 1 brown coz to hand).
  6. You need 1 of leek, thinly sliced.
  7. You need 3 cloves of garlic, chopped.
  8. Provide 2 sticks of celery, thinly sliced.
  9. Provide 2 of carrots, diced.
  10. Take 1 tsp of dried thyme (or use some fresh thyme if available).
  11. Prepare 1 of chicken stock cube (I used a Knorr Stock Pot).
  12. Get 1 handful of dried pasta in small pieces (I used trofie today to use up the packet but would normally use fregola or any other available pasta).
  13. Prepare 350 g of leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock.
  14. Provide 260 g of tin sweetcorn.

Done with the ingridients? Here are the procedures on cooking Use-up Chicken Carcass, Sweetcorn & Pasta Broth:

  1. Cover the carcass with water in a saucepan, lightly season, add the lid, bring to the boil and fast simmer for 30-40 minutes. Remove the carcass and allow to cool and pick off any pieces of chicken meat to set aside before discarding..
  2. If you think you’ve too much stock liquid, fast boil until it’s reduced to around 1 – 1 1/4 litres. Sieve the liquid to remove any small solids..
  3. In a stockpot or large saucepan, bring the oil to a medium-high heat and gently fry the onions for 3 minutes, stirring only to avoid sticking..
  4. Add the leek, garlic and celery and fry for a further 3 minutes, stirring occasionally. Stir in the carrots..
  5. Add the stock, thyme and stock cube, stir well and bring to the boil: cover and simmer for 15 minutes, stirring occasionally. Add the pasta and stir well. After a further 5 minutes add cooked chicken and again stir well..
  6. After 5 or so minutes, once the vegetables are softened and the chicken has been heated through, stir in the sweetcorn and cook for a final 4-5 minutes..
  7. Season to taste and serve piping hot, with granary bread or crusty roll if you want the extra carbs..

I often do but last night I again realized what a mistake this is. Instead use it to make a simple chicken broth you can use to make a quick and easy chicken soup. It cannot be easier and the flavor is so much better than anything you can buy in a can. I'm not talking about making a classic chicken stock that. Make a broth more robust by using the leftover chicken carcass for the stock.

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