Recipe of Super Quick Homemade Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Hey everyone, it is me again, Dan, welcome to my recipe page. 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 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 favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something that I’ve loved my whole life.

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

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

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

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.

So that’s going to wrap it up with this exceptional food use-up chicken carcass, sweetcorn & pasta broth recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!