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Practical Method to Homemade 5-Star Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Hoping to dine Use-up Chicken Carcass, Sweetcorn & Pasta Broth a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on cooking a Use-up Chicken Carcass, Sweetcorn & Pasta Broth like a famous chef made.

Use-up Chicken Carcass, Sweetcorn & Pasta Broth

We hope you got benefit from reading it, now let's go back to use-up chicken carcass, sweetcorn & pasta broth recipe. To make use-up chicken carcass, sweetcorn & pasta broth you need 14 ingredients and 7 steps. Here is how you achieve that.

To prepare an extraordinary Use-up Chicken Carcass, Sweetcorn & Pasta Broth, below are the components needed:

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

After readying the materials, now you are good to prepare your 5-star Use-up Chicken Carcass, Sweetcorn & Pasta Broth by following the procedures below:

  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..

To start, take your chicken carcass and remove and reserve any leftover chicken meat from the bones. 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. A wide variety of chicken carcass options are available to you, such as part, style. Air chiller is like a cold room, which uses compressor unit and conveying line to make birds moving in the room We set up our own research center, and have a strong engineers and technician team and also have built a.

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

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

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