Tartlets with chicken in asparagus is a classic from traditional Danish home cooking. Instead of a boiling hen, chicken is used here, which is both more tender and easier to obtain. When the meat has been picked 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. This way you have your own stock.
4 servings
Ingredients
1 chicken
Optional broth herbs
1 can of white asparagus pieces
30 g butter
3 tbsp wheat flour
4-5 dl chicken stock
12 tartlets
Optional watercress for garnish
Salt and pepper
Instructions
Put the chicken in a pot of appropriate size, add water to cover, and optional broth herbs. Bring the pot to a boil, skim off the foam, and reduce the heat. Let the chicken simmer for approximately 45 minutes until it is tender. Remove it from the pot and cool it until it can be handled. Then pick the meat from the bones and cut it into bite-sized pieces.
Drain the liquid from the asparagus pieces and save it.
Melt the butter in a pot, add wheat flour, and stir it together. Now add the asparagus liquid and chicken stock a little at a time while constantly stirring, so that a roux-based sauce forms without lumps. Let it simmer for a couple of minutes. Add the chicken and asparagus pieces, and season with salt and pepper to taste.
Warm the tartlets in the oven, distribute the filling in them, and optionally garnish with watercress.
