Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken stock, leek, carrot & bean broth. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Fry the chicken pieces skin side down until brown on both sides. In the same pan add the leeks, carrots, thyme and rosemary and fry over low heat until softened.
Chicken Stock, Leek, Carrot & Bean Broth is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Chicken Stock, Leek, Carrot & Bean Broth is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have chicken stock, leek, carrot & bean broth using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Stock, Leek, Carrot & Bean Broth:
- Make ready 1 tbsp rapeseed oil
- Make ready 1 leek, sliced
- Prepare 3 cloves garlic, chopped
- Get 1 large potato, diced
- Make ready 3 carrots, 2 diced & 1 sliced
- Get 1 x 400 g tin Butter or Cannelloni or Flageolet beans, drained and rinsed: the taste will vary according to which type of bean you use but all work well
- Prepare 1 1/2 l chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar)
- Make ready 200 g roast chicken spare bits (vary quantity to what’s available!)
- Get 3 bay leaves
- Prepare 1 tsp dried thyme
- Prepare 1 tsp smoked paprika
- Take Salt
- Take Ground black pepper
Next, add in celery, carrots and seasonings. Add the mushrooms and season with salt and pepper. Melt butter in a stock pot over medium-high heat. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
Steps to make Chicken Stock, Leek, Carrot & Bean Broth:
- In a stockpot or large saucepan, fry the leek and garlic in the oil on a medium heat for 4 minutes, stirring occasionally.
- Add the potato and carrots and stir. Then stir in the butter beans.
- Stir in the stock to mix well and bring to the boil. Reduce to a rolling simmer.
- Add the thyme and smoked paprika. Stir gently but thoroughly and add the bay leaves. Cover the stockpot and cook for 25 minutes.
- Take off the heat, remove and discard the bay leaves and give a good stir. Season to taste. Do not whizz as the “bits” are the essence of a good broth!
- Enjoy piping hot with bread of your choice.
Melt butter in a stock pot over medium-high heat. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf. Add olive oil to a large soup pot over medium-high heat. Add leeks, carrots, garlic cloves, nutritional yeast, parsley sprigs, dried thyme and bay leaves. Bring your stock to the boil, add the leeks, carrots and bay leaf.
So that is going to wrap this up for this exceptional food chicken stock, leek, carrot & bean broth recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
