Chicken Stock, Leek, Carrot & Bean Broth
Chicken Stock, Leek, Carrot & Bean Broth

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken stock, leek, carrot & bean broth. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Chicken Stock, Leek, Carrot & Bean Broth is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken Stock, Leek, Carrot & Bean Broth is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken stock, leek, carrot & bean broth using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. Make ready 1 tbsp rapeseed oil
  2. Take 1 leek, sliced
  3. Prepare 3 cloves garlic, chopped
  4. Prepare 1 large potato, diced
  5. Make ready 3 carrots, 2 diced & 1 sliced
  6. Prepare 1 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
  7. Prepare 1 1/2 l chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar)
  8. Make ready 200 g roast chicken spare bits (vary quantity to what’s available!)
  9. Prepare 3 bay leaves
  10. Make ready 1 tsp dried thyme
  11. Take 1 tsp smoked paprika
  12. Prepare Salt
  13. Get Ground black pepper

Season with salt and a good pinch of ground pepper,. DIRECTIONS Bring your stock to the boil, add the leeks, carrots and bay leaf. Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. Add the stock, pearl barley, chicken and potatoes and season well.

Instructions to make Chicken Stock, Leek, Carrot & Bean Broth:
  1. In a stockpot or large saucepan, fry the leek and garlic in the oil on a medium heat for 4 minutes, stirring occasionally.
  2. Add the potato and carrots and stir. Then stir in the butter beans.
  3. Stir in the stock to mix well and bring to the boil. Reduce to a rolling simmer.
  4. Add the thyme and smoked paprika. Stir gently but thoroughly and add the chicken bits and bay leaves. Cover the stockpot and cook for 25 minutes.
  5. 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!
  6. Enjoy piping hot with bread of your choice.

Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. Add the stock, pearl barley, chicken and potatoes and season well. Using a slotted spoon, transfer the chicken to the plate with the vegetables. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Add leeks, carrots, garlic cloves, nutritional yeast, parsley sprigs, dried thyme and bay leaves.

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