Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, use-up chicken carcass, sweetcorn & pasta broth. 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 on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something that I have loved my whole life. They are fine and they look fantastic.
Add the garlic, ginger, soy and half the chilli to the pan and bring Strain the liquid into a clean saucepan and return to the boil. In addition, you can use leftovers from a chicken or a smoked turkey from yesterday's dinner. This soup is all about being sustainable which I am all about!
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Prepare 1 chicken carcass
- Take Salt
- Take Ground black pepper
- Take 1 tbsp vegetable (or olive) oil
- Make ready 2 onions, chopped (I used 1 red, 1 brown coz to hand)
- Prepare 1 leek, thinly sliced
- Prepare 3 cloves garlic, chopped
- Get 2 sticks celery, thinly sliced
- Make ready 2 carrots, diced
- Take 1 tsp dried thyme (or use some fresh thyme if available)
- Take 1 chicken stock cube (I used a Knorr Stock Pot)
- 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)
- Take 350 g leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
- Take 260 g tin sweetcorn
If there are more than two cups of meat, great. Use a pair of good kitchen shears, a sharp chef's knife, or cleaver to chop up the carcass just enough so that you can lay the bones mostly flat. Homemade Chicken Soup may be the ultimate comfort food, and whenever I have a left over carcass & bones, it's time to cook up a pot. It is soo EASY to make & it's so much better than just tossing the bones.
Instructions to make Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
- 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.
- 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.
- 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.
- Add the leek, garlic and celery and fry for a further 3 minutes, stirring occasionally. Stir in the carrots.
- 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.
- 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.
- Season to taste and serve piping hot, with granary bread or crusty roll if you want the extra carbs.
Learn how to make Winter Special 'Chicken Sweet Corn Soup' with our chef Tarika. Chicken Sweet Corn Soup is a classic Indo Chinese recipe. One method involves simmering a chicken carcass with vegetables. The other methods require We often use this method when we've roasted a chicken and have a leftover carcass. It's a great way to Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden.
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