How to Make Award-winning Chicken Stock, Leek, Carrot & Bean Broth

Chicken Stock, Leek, Carrot & Bean Broth.

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken stock, leek, carrot & bean broth. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Stock, Leek, Carrot & Bean Broth is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's simple, it's fast, it tastes delicious. They're fine and they look wonderful. Chicken Stock, Leek, Carrot & Bean Broth is something which I've loved my whole life.

To get started with this recipe, we must prepare a few components. You can have 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 of rapeseed oil.
2. {Take 1 of leek, sliced.
3. {Get 3 cloves of garlic, chopped.
4. {Get 1 of large potato, diced.
5. {Make ready 3 of carrots, 2 diced & 1 sliced.
6. {Make ready 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.
7. {Prepare 1 1/2 l of chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar).
8. {Take 200 g of roast chicken spare bits (vary quantity to what’s available!).
9. {Prepare 3 of bay leaves.
10. {Get 1 tsp of dried thyme.
11. {Get 1 tsp of smoked paprika.
12. {Make ready of Salt.
13. {Get of Ground black pepper.

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..

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