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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, use-up chicken carcass, sweetcorn & pasta broth. One of my favorites food recipes. This time, I will make it a bit tasty. 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’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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 chicken carcass
2. Make ready Salt
3. Take Ground black pepper
4. Prepare vegetable (or olive) oil
5. Get onions, chopped (I used 1 red, 1 brown coz to hand)
6. Get leek, thinly sliced
7. Prepare garlic, chopped
8. Get celery, thinly sliced
9. Get carrots, diced
10. Get dried thyme (or use some fresh thyme if available)
11. Make ready chicken stock cube (I used a Knorr Stock Pot)
12. Take 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. Make ready leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
14. Take 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 this up with this special food use-up chicken carcass, sweetcorn & pasta broth recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!