Simple Way to Make Ultimate Use-up Chicken Carcass, Sweetcorn & Pasta Broth - Card template

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Before you jump to Use-up Chicken Carcass, Sweetcorn & Pasta Broth recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.

The kitchen alone gives you many small means by which energy and money can be saved. It is pretty straightforward to live green, after all. It's about being practical, more often than not.

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

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

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

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..

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