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Ingredients requirements of Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
- Take 1 for chicken carcass
- You need - Salt
- Prepare - Ground black pepper
- Need 1 tbsp - vegetable (or olive) oil
- You need 2 of onions, chopped (I used 1 red, 1 brown coz to hand)
- You need 1 for leek, thinly sliced
- You need 3 cloves for garlic, chopped
- Get 2 sticks celery, thinly sliced
- Give 2 - carrots, diced
- Prepare 1 tsp for dried thyme (or use some fresh thyme if available)
- Get 1 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)
- Get 350 g for leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
- Take 260 g for tin sweetcorn
Use-up Chicken Carcass, Sweetcorn & Pasta Broth making:
- 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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