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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.
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Alright, don’t linger, let’s approach this use-up chicken carcass, sweetcorn & pasta broth menu with 14 components which are absolutely easy to receive, and we have to process them at the very least through 7 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients Use-up Chicken Carcass, Sweetcorn & Pasta Broth:
- Get 1 chicken carcass
- Require of Salt
- Make ready for Ground black pepper
- Require 1 tbsp - vegetable (or olive) oil
- Require 2 onions, chopped (I used 1 red, 1 brown coz to hand)
- Give 1 of leek, thinly sliced
- Make ready 3 cloves for garlic, chopped
- Give 2 sticks for celery, thinly sliced
- You need 2 for carrots, diced
- Get 1 tsp of dried thyme (or use some fresh thyme if available)
- Get 1 for chicken stock cube (I used a Knorr Stock Pot)
- Need 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)
- Prepare 350 g - leftover chicken, shredded or diced small. No skin! Include the meat taken from the carcass after making the stock
- Take 260 g for tin sweetcorn
Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Left over chicken meat from carcass or fresh cooked chicken meat. Saute the onions and garlic, in a little oil, add the thai curry paste ( if using paste)add all vegetables lightly saute, add the stock you made While the chicken carcass is boiling add in chopped up carrots, celery, onion, and garlic. One method involves simmering a chicken carcass with vegetables.
Use-up Chicken Carcass, Sweetcorn & Pasta Broth process:
- 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.
- 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.
- 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.
- Add the leek, garlic and celery and fry for a further 3 minutes, stirring occasionally. Stir in the carrots.
- 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.
- 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.
- Season to taste and serve piping hot, with granary bread or crusty roll if you want the extra carbs.
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. A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining. Place chicken carcass in medium sized pot and just cover with water. Bring to boil and then simmer over a.
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