Recipe: Appetizing Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Use-up Chicken Carcass, Sweetcorn & Pasta Broth.

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

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

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

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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