Courtesy of PureZing
Have a roasted chicken carcass and want to do something different with it? Here’s a great, flavorful and easy solution.
Leftover roasted chicken carcass and pan drippings
½ cup dry white wine
4 cups chicken stock, or water
1 Tablespoon olive oil
1 Tablespoon butter
2 cloves of garlic, pressed or slivered
4 shallots pressed or slivered
Zest of 1 lemon
2 Tablespoons lemon juice
1 large tomato in chunks, or cherry tomatoes cut in half
3 Tablespoons basil, chopped
3 Tablespoons parsley, chopped
½ cup freshly grated Parmesan
1 lb. fettuccine
Break up chicken bones and add bones and pan drippings to large pan on medium high heat. Sauté 3 minutes. Deglaze the pan with wine and simmer until reduced by half. Add stock or water. Bring to a boil, then lower heat to medium and let broth simmer. Cook 30 minutes without lid. Strain sauce and set aside any leftover meat to add to pasta.
Cook pasta until al dente. Drain.
Add olive oil and butter to skillet. Over medium heat, sauté garlic and shallots till starting to brown. Add broth, chicken meat, and tomatoes. Simmer 5 minutes. Add the pasta and toss with the sauce.
Sprinkle with lemon zest, herbs and Parmesan. Season with sea salt and freshly ground pepper and serve immediately.