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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 supplies which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Use-up Chicken Carcass, Sweetcorn & Pasta Broth dishes which you make.
Alright, don’t linger, let’s course of action this use-up chicken carcass, sweetcorn & pasta broth formula with 14 elements which are absolutely easy to receive, and we have to process them at the very least through 7 methods. You should devote a while on this, so the resulting food could be perfect.
Composition - Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
- You need 1 for chicken carcass
- Prepare Salt
- Prepare for Ground black pepper
- Take 1 tbsp vegetable (or olive) oil
- Take 2 - onions, chopped (I used 1 red, 1 brown coz to hand)
- Prepare 1 leek, thinly sliced
- Need 3 cloves for garlic, chopped
- Make ready 2 sticks - celery, thinly sliced
- Prepare 2 - carrots, diced
- Provide 1 tsp dried thyme (or use some fresh thyme if available)
- Make ready 1 for chicken stock cube (I used a Knorr Stock Pot)
- Get 1 handful - dried pasta in small pieces (I used trofie today to use up the packet but would normally use fregola or any other available pasta)
- Get 350 g for leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
- Make ready 260 g tin sweetcorn
Use-up Chicken Carcass, Sweetcorn & Pasta Broth step by step:
- 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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