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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, use-up chicken carcass, sweetcorn & pasta broth. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Use-up Chicken Carcass, Sweetcorn & Pasta Broth is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something that I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Use-up Chicken Carcass, Sweetcorn & Pasta Broth. There are many ways of making this type of soup/broth. This method does not involve using vegetables in the initial stock, purely as a matter of convenience on the day. How much cooked chicken you add is really a matter of the.

To get started with this particular 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 cook that.

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

After using all the meat from a roast chicken, boil the carcass or bones in water for a couple of hours with two or three pints of water, any spare veggies (carrots, onions, celery stalks…) and some herbs (parsley and bay leaves are great, but you can use whatever you have in the cupboard). There you have it: chicken stock! Pour the broth into a bowl, through a strainer to collect any small bones or bits of chicken, and set the broth aside; Clean the soup pot. Make a broth more robust by using the leftover chicken carcass for the stock.

Steps to make Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
  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.

Pour the broth into a bowl, through a strainer to collect any small bones or bits of chicken, and set the broth aside; Clean the soup pot. Make a broth more robust by using the leftover chicken carcass for the stock. Dark soy, ginger and honey give this chicken noodle soup a fragrant Chinese flavour and pieces of leftover roast chicken are optional (the stock should be potent enough that you don't need it). Don't Throw Out That Roasted Chicken Carcass. I bet many of you just toss it.

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