Use-Up Chicken Carcass, Sweetcorn & Pasta Broth

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Use-up Chicken Carcass, Sweetcorn & Pasta Broth. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Use-up Chicken Carcass, Sweetcorn & Pasta Broth is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Use-up Chicken Carcass, Sweetcorn & Pasta Broth estimated approx 60-80 minutes including preparing the stock.

To begin with this particular recipe, we have to prepare a few components. You can cook Use-up Chicken Carcass, Sweetcorn & Pasta Broth using 14 ingredients and 7 steps. Here is how you cook that.

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 result you’re seeking and what’s left over from your dinner. I do vary the mix of vegetables according to what’s to hand.

This makes for a pretty substantial, tasty and nourishing broth but will readily take a little dilution (up to an additional 1/2 litre of stock) if a more soup-like version is preferred. #mycookbook#WastenotWantnot

Ingredients and spices that need to be Get to make Use-up Chicken Carcass, Sweetcorn & Pasta Broth:

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

Instructions to make 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.

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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Award-winning Use-up Chicken Carcass, Sweetcorn & Pasta Broth. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!