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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, use-up chicken carcass, sweetcorn & pasta broth. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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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. Chicken and Sweetcorn Soup (Chinese Style Cooking Recipe) Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and. Chicken is simmered with onion, shallots, potatoes and sweetcorn to create this wonderful soup.

To get started with this particular recipe, we must 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 it.

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

1. Take 1 chicken carcass
2. Get Salt
3. Prepare Ground black pepper
4. Get 1 tbsp vegetable (or olive) oil
5. Get 2 onions, chopped (I used 1 red, 1 brown coz to hand)
6. Take 1 leek, thinly sliced
7. Make ready 3 cloves garlic, chopped
8. Prepare 2 sticks celery, thinly sliced
9. Take 2 carrots, diced
10. Make ready 1 tsp dried thyme (or use some fresh thyme if available)
11. Make ready 1 chicken stock cube (I used a Knorr Stock Pot)
12. Get 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)
13. Make ready 350 g leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
14. Prepare 260 g tin sweetcorn

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. Make a stock from roast dinner leftovers to create this chicken and sweetcorn soup. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. One method involves simmering a chicken carcass with vegetables.

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.

Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. 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. He adds onion with the skin, unpeeled carrots, and celery.

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