The second recipe in two nights from Annabel Karmel’s fab book 100 Family Meals (she really should be paying me!). On Sunday, we had a roast dinner courtesy of Costco, their ready roasted chickens are fabulous! Monday night was chicken stir fry with the remains and then with the carcass I made a quick stock. Just throw in the carcass, 1.5 litres of water, 2 carrots, 2 celery sticks, an onion and some bay leaves and boil to death for 2 hours. Sieve the remains (and skim if necessary) and hey presto, you have gorgeous homemade stock, the perfect base for a good soup.
15g / 1 tbsp butter
1 large shallot (55g / 2oz),
1 medium potato
(eg Desiree, c200g / 7oz), peeled and diced into
2 x 198g cans Green Giant® sweet corn, drained
650ml of chicken stock
6 tbsp double cream
50g / 2oz shredded,
1 tbsp chopped parsley (optional), to serve
Melt the butter in a large saucepan and sauté the shallot for 5 minutes, until soft.
Add the potato, Green Giant® sweet corn and stock, bring up to a simmer and cook until the potato is soft.
Blend half of this mixture until smooth, then return to the pan and stir in the double cream. Season to taste.
Stir in the shredded chicken. Serve with a little chopped parsley (optional).
Cooking Time 20 mins
Do you make stock? If so what do you use it for? Some more recipe ideas would be great!
This recipe was taken from Annabel Karmel’s 100 Family Meals recipe book, you can buy it from Amazon.