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Scraps of chicken pasta sauce

When you use a roasted chicken for left overs, there comes a point where it is impossible to get any more chicken off the carcass. Boil it up to make a stock and then you will be able to find a few more scraps. Not many, I would admit, but just enough to make a pasta sauce.  Use a little of the stock in this recipe, then save the rest for a soup or the freezer. 
  • small splash of olive oil
  • half onion, chopped very small
  • scraps of chicken flesh from left over roasted chicken
  • large handful of chard/ spinach
  • 1 clove garlic, crushed
  • 2 cups passata
  • 2 cups chicken stock
  • slug red wine if you have some hanging around
  • 1 tsp dried chili flakes or 1 tsp mixed herbs, depending on what type of sauce you want to end up with 
  1. In a pan fry the onion in some olive oil until golden.  
  2. Add the chicken bits and chard/ spinach and coat in the oil.
  3. Add the passata, garlic, chicken stock and wine if using.
  4. Add the chili flakes or mixed herbs and simmer for 15-20 minutes, adding a tiny more liquid if necessary.
  5. Add some cream or coconut milk if you have some lying around.