NEVER throw away leftover chicken or meat bones! It can be used to make delicious stock that you can use in soups, sauces and for ramen. In this dish, we use the leftover chicken thighs that were used earlier in the weekly menu.
Ingredients
- ½ clove garlic
- ⅙ x leeks
- 1 x carrot
- 1 l water
- ½ tsp salt
- 1 x leftover chicken bones
broth:
- 100 kg spaghetti
- 1 ½ x eggs
- ½ clove garlic
- ¼ tsp chili flakes
- 1 x carrot
- ⅙ x leeks
- 1 handful kale
- 1 tbsp soy sauce
- ¼ x lime
topping:
Method
- Start by making the broth. Add all the ingredients in their whole form to a pot, and let cook under the lid for 1 hour (preferably longer). Feel free to use the outermost, greenest part of the leek for the stock!
- Cook spaghetti and boil eggs.
- Heat a couple of tablespoons of olive oil or other oil in a pot. In the meantime, finely chop garlic and add to two bowls together with chilli flakes.
- Pour the hot oil over the garlic and chilli flakes so that it simmers.
- Finely chop the carrot and the rest of the leek into thin strips and add to the bowls together with the cooked spaghetti and kale.
- Remove the vegetables and chicken bones from the stock. Pour half of the steaming hot stock into the bowls of spaghetti and vegetables. Top with boiled egg and season with soy sauce and lime.
- The rest of the broth is used in another dinner this week's menu. If you don't follow the weekly menu, you can freeze the broth and use it for later!
