Herb Fed golden chicken stock with Spring Veg & Chicken balls

Chicken Balls - This recipe makes around 15 bite sized balls

• 500g Diced Herb Fed chicken leg meat
• 1 tablespoon chopped fresh parsley
• 1 garlic clove
• 1 egg
• 1 each teaspoon salt and ground black pepper

For the broth

• 550g Herb Fed Golden Chicken Stock
• 1 large onion chopped fine
• 2 garlic cloves crushed
• 2 carrots sliced thinly
• 300g butterbeans & broth
• Salt & ground black pepper
• 200g of pasta
• 1/2 a cup of frozen peas

1. In a mini blender or food processor add the ingredients for the chicken balls and pulse until you get a mince consistency. Then using a medium sized ice cream scoop, or slightly bigger than a melon ball scoop, make your chicken balls rolling them into equal size.
2. In a large none stick pan heat a tablespoon of oil and gently fry the little chicken balls until golden all over. Once golden, remove from the pan with a slotted spoon, leaving any juice behind.
3. In the pan gently cook the onions until soft, add the celery, garlic and carrots, and cook for a further couple of minutes before adding the butterbeans. ( I’m a great fan of the lovely bold bean brand as they are super soft already and full of flavour.)
4. Then add the pasta and the wonderful chicken stock to the pan before bringing back to a simmer. When simmering add the chicken balls to the liquid broth and cook for a further 15 minutes or until the pasta has cooked through.
5. Season to taste, add the frozen peas and cook for a minute or two longer, then serve with a sprinkling of fresh parsley and crusty bread.

Enjoy x