How to Make Jamie Oliver Use-up Chicken Carcass, Sweetcorn & Pasta Broth

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, use-up chicken carcass, sweetcorn & pasta broth. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few ingredients. You can have use-up chicken carcass, sweetcorn & pasta broth using 14 ingredients and 7 steps. Here is how you can achieve it.

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

1. Take 1 chicken carcass
2. Make ready Salt
3. Get Ground black pepper
4. Get 1 tbsp vegetable (or olive) oil
5. Take 2 onions, chopped (I used 1 red, 1 brown coz to hand)
6. Make ready 1 leek, thinly sliced
7. Make ready 3 cloves garlic, chopped
8. Make ready 2 sticks celery, thinly sliced
9. Make ready 2 carrots, diced
10. Take 1 tsp dried thyme (or use some fresh thyme if available)
11. Take 1 chicken stock cube (I used a Knorr Stock Pot)
12. 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)
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

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.

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