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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, use-up chicken carcass, sweetcorn & pasta broth. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Use-up Chicken Carcass, Sweetcorn & Pasta Broth is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something that I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make 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. Take 2 onions, chopped (I used 1 red, 1 brown coz to hand)
  6. Take 1 leek, thinly sliced
  7. Prepare 3 cloves garlic, chopped
  8. Take 2 sticks celery, thinly sliced
  9. Get 2 carrots, diced
  10. Take 1 tsp dried thyme (or use some fresh thyme if available)
  11. Prepare 1 chicken stock cube (I used a Knorr Stock Pot)
  12. Make ready 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. Take 350 g leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
  14. Take 260 g tin sweetcorn
Instructions 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.

So that’s going to wrap this up for this special food use-up chicken carcass, sweetcorn & pasta broth recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!