Good Idea to Producing Yummy Chicken Stock, Leek, Carrot & Bean Broth
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To cook an unforgettable Chicken Stock, Leek, Carrot & Bean Broth, below are the materials required:
- Prepare 1 tbsp of rapeseed oil.
- You need 1 of leek, sliced.
- Prepare 3 cloves of garlic, chopped.
- Get 1 of large potato, diced.
- Prepare 3 of carrots, 2 diced & 1 sliced.
- Take 1 of x 400 g tin Butter or Cannelloni or Flageolet beans, drained and rinsed: the taste will vary according to which type of bean you use but all work well.
- Prepare 1 1/2 l of chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar).
- You need 200 g of roast chicken spare bits (vary quantity to what’s available!).
- Take 3 of bay leaves.
- You need 1 tsp of dried thyme.
- Get 1 tsp of smoked paprika.
- You need of Salt.
- Provide of Ground black pepper.
After preparing the components, next you are good to cook your appetizing Chicken Stock, Leek, Carrot & Bean Broth by following the guidances below:
- In a stockpot or large saucepan, fry the leek and garlic in the oil on a medium heat for 4 minutes, stirring occasionally..
- Add the potato and carrots and stir. Then stir in the butter beans..
- Stir in the stock to mix well and bring to the boil. Reduce to a rolling simmer..
- Add the thyme and smoked paprika. Stir gently but thoroughly and add the bay leaves. Cover the stockpot and cook for 25 minutes..
- Take off the heat, remove and discard the bay leaves and give a good stir. Season to taste. Do not whizz as the “bits” are the essence of a good broth!.
- Enjoy piping hot with bread of your choice..
Recipe : Chicken Stock, Leek, Carrot & Bean Broth
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