Use-up Chicken Carcass, Sweetcorn & Pasta Broth
Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, use-up chicken carcass, sweetcorn & pasta broth. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Use-up Chicken Carcass, Sweetcorn & Pasta Broth is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have use-up chicken carcass, sweetcorn & pasta broth using 14 ingredients and 7 steps. Here is how you can achieve it.

Composition Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
  1. Prepare 1 chicken carcass
  2. Prepare Salt
  3. Get Ground black pepper
  4. Make ready 1 tbsp vegetable (or olive) oil
  5. Make ready 2 onions, chopped (I used 1 red, 1 brown coz to hand)
  6. Make ready 1 leek, thinly sliced
  7. Prepare 3 cloves garlic, chopped
  8. Make ready 2 sticks celery, thinly sliced
  9. Prepare 2 carrots, diced
  10. Take 1 tsp dried thyme (or use some fresh thyme if available)
  11. Get 1 chicken stock cube (I used a Knorr Stock Pot)
  12. 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)
  13. Prepare 350 g leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
  14. Make ready 260 g tin sweetcorn
Use-up Chicken Carcass, Sweetcorn & Pasta Broth making process:
  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.

So that is going to wrap it up with this special food use-up chicken carcass, sweetcorn & pasta broth recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!