Roast chicken broth with orzo
A deeply-flavoured chicken broth made with the remains of roast chicken and orzo pasta.
Servings Prep Time
4 to 6people 5minutes
Cook Time
75minutes
Servings Prep Time
4 to 6people 5minutes
Cook Time
75minutes
Ingredients
Instructions
  1. Heat a large pan on medium heat and melt the butter with the olive oil. Roughly chop the onions, leek and garlic and add to the pan. Let them soften for 5 minutes. Chop the carrots and celery into small cubes and add to the pan. Cook for another 5 minutes and add the roast chicken remains.
  2. Let this cook for 10 minutes until the whole thing starts to stick to the pan by which time you should add 1 litre of the boiling water to deglaze all those caramelised flavours. Let it simmer for 45 minutes, occasionally removing the scum that forms on the surface with a large flat spoon.
  3. Using a large colander, sieve out all the solid debris and return the liquid to the pan. Add the rest of the water and season to taste (please note you may not need to add any salt). Bring back to the boil.
  4. From the sieved broth solids, pick a handful of carrot cubes (they will be soft and taste of heaven) and any chicken meat you are able to rescue from the bones or carcass. Save them to add to the broth when it is ready for a little interest and sweetness from the carrot.
  5. Add the orzo and let it cook for the time it says in the packet. You may need to add a little more water.
  6. Just before it is due to be ready, add the carrot cubes and chicken bits you picked out before so they have a chance to warm up to the temperature of the rest of the broth.