Steps to Prepare Jamie Oliver Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, use-up chicken carcass, sweetcorn & pasta broth. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Use-up Chicken Carcass, Sweetcorn & Pasta Broth is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Use-up Chicken Carcass, Sweetcorn & Pasta Broth is something which I’ve loved my whole life.

To begin with this particular recipe, we must 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 it.

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

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

Steps 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.

So that is going to wrap this up with this exceptional food use-up chicken carcass, sweetcorn & pasta broth recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!