Tartlets with chicken in asparagus

Tartlets are among many classic Danish courses from the Danish kitchen. Tartlets with chicken in asparagus are often use as an appetiser/ starter, but many Danes also eat it as main course
Around 25

  • 1 Hen or Chicken, (1600 g)
  • 1 L Water, (175 g)
  • 2 Onions, (150 g) cut into chunks
  • 2 Leeks, (360 g) cut into chunks
  • 3 Cloves
  • 3 Bay leaves
  • 1 tsp Salt
  • 60 g Butter
  • 60 g Wheat flour
  • 1.6 cup Chicken bouillon, or soup from the chicken
  • 1 tsp Salt
  • Pepper, Freshly ground
  • 25 Tartlets

1) Take the giblets out of the chicken's and rinse it well. Bring chicken and water to a boil in a large saucepan.

Foam soup and add remaining ingredients. Cook the soup on low heat, covered, for approx. 45 minutes. Remove the meat and vegetables. Strain the soup get sure you remove foam fat.

Let chicken meat cool slightly and tear it into shreds - with 2 forks.

Pour the asparagus to drain in a sieve - save pickled water from the asparagus (about 1.6 cups).

Filling: Melt the butter in a thick-bottomed pan over medium heat.

Add flour with vigorous stirring for about. 2 min.

Add the asparagus pickled water and bring to a boil let thicken . Add soup of chicken (or bouillon) and bring the stew to a boil.

Turn chicken, asparagus, salt and pepper in the stew. Cook the stew on low heat, stirring gently for approx. 2 min. Season to taste.

Heat the tartlets according to directions on package (do not let them get to brown ). Pour chicken in asparagus in each patty. Garnish with watercress and serve immediately.

Enjoy !

NOTE : I do use heavy cream or milk too, add more Heavy cream / milk to make creamy, and less bouillon , always making sure the total amount of liquid are 1.6 cup , a tsp of ground nutmeg, just make it taste better .

If you don’t have tartlets, make them yourself !!
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