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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 that exist around you very easily, you may make it 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 approach this use-up chicken carcass, sweetcorn & pasta broth formula with 14 components which are definitely easy to acquire, and we have to process them at the very least through 7 measures. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements - Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
- Make ready 1 of chicken carcass
- Need Salt
- Provide for Ground black pepper
- Get 1 tbsp - vegetable (or olive) oil
- Take 2 of onions, chopped (I used 1 red, 1 brown coz to hand)
- Prepare 1 leek, thinly sliced
- Require 3 cloves - garlic, chopped
- Need 2 sticks of celery, thinly sliced
- Give 2 - carrots, diced
- You need 1 tsp - dried thyme (or use some fresh thyme if available)
- Make ready 1 chicken stock cube (I used a Knorr Stock Pot)
- Take 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)
- Require 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 instructions:
- 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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