Tartlets with Chicken and Asparagus
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Gastrotools
Recipes from professionals
Tartlets with chicken and asparagus is a classic from the Danish grandmother's kitchen. Instead of a boiling hen, chicken is used here, which is both more tender and easier to obtain. Once the meat is pulled from the bones, you can put the bones and carcass back in the pot and let it simmer for a couple of hours before straining it. That way you have your own stock.
Servings
: 4
servings
Ingredients
1
chicken
Optional soup bundle
1
can
white asparagus cuts
30
g
butter
3
tbsp
wheat flour
5
dl
chicken stock
12
vol-au-vents
Optional watercress for garnish
Salt and pepper
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Instructions
Step 1/9
Place the chicken in a pot of appropriate size, add water to cover, and optional soup bundle. Bring the pot to a boil, skim off, and reduce the heat.
Step 2/9
Let the chicken simmer for approximately 45 minutes, until tender. Remove it from the pot, and cool it until it can be handled.
Step 3/9
Then pick the meat from the bones, and cut it into bite-sized pieces.
Step 4/9
Pour off the liquid from the asparagus cuts, and save it.
Step 5/9
Melt the butter in a pot, add wheat flour, and stir it together.
Step 6/9
Now add the asparagus liquid and chicken stock a little at a time while stirring constantly, so that a thick sauce forms without lumps.
Step 7/9
Let it simmer for a couple of minutes.
Step 8/9
Add chicken and asparagus cuts, and season to taste with salt and pepper.
Step 9/9
Warm the vol-au-vents in the oven, distribute the filling in them, and garnish optionally with watercress.
