Chicken Asparagus in Tartelettes

Name: Chicken Asparagus in Tartelettes
Prep time: 1 h
Total time: 1 h
Yield: 25 Tartelettes, 12 serving(s)
Ingredients: 1 -1600 g whole chicken; 1 liter water; 2 onions, chopped; 2 carrots, chopped; 2 leeks, chopped; 3 cloves, whole; 3 bay leaves; 1 teaspoon salt, coarse; 2 (8 ounce) cans white asparagus, canned, sliced; 60 g butter; 60 g flour; 2 cups chicken broth; 1 teaspoon salt; 1/4 teaspoon white pepper; 25 watercress, for decoration

Submitted by Scandigirl

"This is one of my Aunts recipes from her famous Danish lunch."

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Ready In:: 1hr
Ingredients:: 15
Yields:: 25 Tartelettes
Serves:: 12

ingredients

1 -1600 g whole chicken
1 liter water
2 onions, chopped
2 carrots, chopped
2 leeks, chopped
3 cloves, whole
3 bay leaves
1 teaspoon salt, coarse
2 (8 ounce) cans white asparagus, canned, sliced
60 g butter
60 g flour
2 cups chicken broth
1 teaspoon salt
¹⁄₄ teaspoon white pepper
25 watercress, for decoration

directions

Rinse the chicken inside and outside.
Bring chicken and water to a boil in a large stockpot.
Remove foam, and add onions, carrots, leeks, cloves, bay leaf and 1 teaspoons coarse salt.
Boil soup gently for 45 minutes.
Remove chicken and vegetables.
Place soup though a sieve, remove fat. There should be about 2-1/2 cups of broth.
Cool chicken, then rip with a fork the chicken meat into shreds.
Pour the liquid from the canned asparaus, save the liquid about 2 cups.
To make sauce: Melt butter add flour, boil up but careful not to brown, stirring for about 2 minutes; add the liquid from the canned asparagus and boil up the sauce, add chicken stock, enough to make the sauce.
Add chicken meat, asparagus. Taste with salt and white pepper, heat through and gently stir the chicken and asparagus.
Heat the tartelettes gently in the oven, just to heat through and crips.
Pour 1/3 cup chicken-Asparagus sauce into each Tartelette, then decorate with a bit of watercress on top. Serve.

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RECIPE SUBMITTED BY

Scandigirl

Canada

I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. My favourite cookbook is the one I have made myself over the past 40 years. My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.

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