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Use-up Chicken Carcass, Sweetcorn & Pasta Broth cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be provided at numerous standard incidents actually. I am certain you will see lots of people who just like the Use-up Chicken Carcass, Sweetcorn & Pasta Broth dishes that you simply make.
Alright, don’t linger, let’s task this use-up chicken carcass, sweetcorn & pasta broth formula with 14 components which are definitely easy to receive, and we have to process them at the very least through 7 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients of Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
- Give 1 for chicken carcass
- Give of Salt
- Give - Ground black pepper
- Need 1 tbsp for vegetable (or olive) oil
- Provide 2 for onions, chopped (I used 1 red, 1 brown coz to hand)
- Get 1 leek, thinly sliced
- Take 3 cloves of garlic, chopped
- Provide 2 sticks celery, thinly sliced
- Require 2 of carrots, diced
- Prepare 1 tsp dried thyme (or use some fresh thyme if available)
- Give 1 of chicken stock cube (I used a Knorr Stock Pot)
- Get 1 handful for dried pasta in small pieces (I used trofie today to use up the packet but would normally use fregola or any other available pasta)
- Need 350 g - leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
- Provide 260 g tin sweetcorn
Use-up Chicken Carcass, Sweetcorn & Pasta Broth process:
- 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.
- 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.
- 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.
- Add the leek, garlic and celery and fry for a further 3 minutes, stirring occasionally. Stir in the carrots.
- 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.
- 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.
- Season to taste and serve piping hot, with granary bread or crusty roll if you want the extra carbs.
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