Variety to Cooking Tasty Chicken Stock, Leek, Carrot & Bean Broth

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Chicken Stock, Leek, Carrot & Bean Broth

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To cook an unforgettable Chicken Stock, Leek, Carrot & Bean Broth, here are the components required:

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

After readying the components, next you are good to prepare your tasty Chicken Stock, Leek, Carrot & Bean Broth by following the procedures on this section:

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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