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

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Chicken Stock, Leek, Carrot & Bean Broth Recipe

To cook chicken stock, leek, carrot & bean broth you only need 13 ingredients and 6 steps. Here is how you do it. Preptime: 22 Minutes Cooktime: 43 Minutes Serve: 3 Persons Nutrition: 102 calories.

The ingredients needed to prepare chicken stock, leek, carrot & bean broth :

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

Steps 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 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.

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