Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Name: Use-up Chicken Carcass, Sweetcorn & Pasta Broth
Total time: 4800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 chicken carcass; Salt; Ground black pepper; 1 tbsp vegetable (or olive) oil; 2 onions, chopped (I used 1 red, 1 brown coz to hand); 1 leek, thinly sliced; 3 cloves garlic, chopped; 2 sticks celery, thinly sliced; 2 carrots, diced; 1 tsp dried thyme (or use some fresh thyme if available); 1 chicken stock cube (I used a Knorr Stock Pot); 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); 350 g leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock; 260 g tin sweetcorn

John A @JohnA

Essex

There are many ways of making this type of soup/broth. This method does not involve using vegetables in the initial stock, purely as a matter of convenience on the day. How much cooked chicken you add is really a matter of the result you’re seeking and what’s left over from your dinner. I do vary the mix of vegetables according to what’s to hand.

This makes for a pretty substantial, tasty and nourishing broth but will readily take a little dilution (up to an additional 1/2 litre of stock) if a more soup-like version is preferred. #mycookbook#WastenotWantnot

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Ingredients

60-80 minutes including preparing the stock

4 servings

1chicken carcass
Salt
Ground black pepper
1 tbspvegetable (or olive) oil
2onions, chopped (I used 1 red, 1 brown coz to hand)
1leek, thinly sliced
3 clovesgarlic, chopped
2 stickscelery, thinly sliced
2carrots, diced
1 tspdried thyme (or use some fresh thyme if available)
1chicken stock cube (I used a Knorr Stock Pot)
1 handfuldried pasta in small pieces (I used trofie today to use up the packet but would normally use fregola or any other available pasta)
350 gleftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
260 gtin sweetcorn

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Steps

60-80 minutes including preparing the stock

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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John A @JohnA

on September 09, 2020 10:52

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.