How to Prepare Speedy Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, use-up chicken carcass, sweetcorn & pasta broth. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Use-up Chicken Carcass, Sweetcorn & Pasta Broth is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Use-up Chicken Carcass, Sweetcorn & Pasta Broth:

1. Get chicken carcass
2. Make ready Salt
3. Get Ground black pepper
4. Prepare vegetable (or olive) oil
5. Make ready onions, chopped (I used 1 red, 1 brown coz to hand)
6. Get leek, thinly sliced
7. Prepare garlic, chopped
8. Make ready celery, thinly sliced
9. Get carrots, diced
10. Take dried thyme (or use some fresh thyme if available)
11. Prepare chicken stock cube (I used a Knorr Stock Pot)
12. Prepare 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 leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
14. Make ready 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 is going to wrap it up with this exceptional food use-up chicken carcass, sweetcorn & pasta broth recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!