The classic chicken in asparagus - always filled with plenty of flavor. It generally doesn't take long to make and is therefore a weekday classic at our home.
Recipe for tartlets with chicken
The classic chicken with asparagus – always filled with lots of flavor.
It generally doesn’t take long to make and is therefore a weekday classic at our house.
I’m a big fan of reducing food waste and buying whole ingredients rather than pre-cut meat.
That’s why I typically buy whole chickens and butcher them myself.
One of the best things about getting a whole chicken is that the chicken often costs about the same as 2 chicken breast fillets (which are also pumped with brine), and you get the lovely skin with it.
I typically cut the fillets and cook them separately. I also cut off the skin and cook it separately. The rest often goes into a pot where I make stock or soup from it.
In this case, stock for my tartlets, and not only that, but they could also get crispy chicken skin on top – it doesn’t get much better than that.
Servings: servings
Tartlets with Chicken
The classic chicken in asparagus - always filled with plenty of flavor. It generally doesn't take long to make and is therefore a weekday classic at our home.
Equipment
- Chef'S Knife
- Cutting Board
- Poultry Scissors
- Pot
- Hob
- Sieve
- Oven
- Whisk
Ingredients
Chicken Stock
- 1 pcs. Whole Chicken
- 0.5 pcs. Leek Cut into smaller pieces
- 0.5 pcs. Celery Peeled and cut into smaller pieces
- 1 pcs. Carrots Peeled and cut into smaller pieces
- 2 pcs. Bay Leaf
- 2.3 gram Peppercorns
Crispy chicken skin
- Chicken Skin
- Salt
Chicken in asparagus
- 50 gram Butter Can be replaced by margarine
- 30 gram Wheat Flour
- 1 can Asparagus Slices
- 400 gram Chicken Stock
- 100 gram Milk
- 50 gram Cream
- Spices Salt, white pepper, lemon juice, gastrique (can be replaced by vinegar and sugar)
Tartlets
- 1 package tartlets
- Parsley Fresh
Instructions
Chicken stock
- Start by gently pulling off the chicken skin - there's no need for it to get torn, as it will only make it more difficult to prepare.
- Cut off the two chicken breasts, place them in a bag, and refrigerate them. They will not be used for this recipe.
- Cut the chicken in half down the middle - preferably with a poultry shear.
- Place the chicken in a pot and fill it with the vegetables, spices, and water.
- Bring the liquid to a boil and skim* the pot a couple of times during the first 5-10 minutes.
- Reduce the heat and let it simmer for 30-40 minutes.
- Remove the meat and set it aside. Let it cool a bit and then shred it so you can use it later.
- Strain the liquid and discard the vegetables and spices.
- Your stock is now ready to use.
Crispy Chicken Skin
- Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
- Place your chicken skin on a piece of parchment paper and spread it out over half of the parchment paper.
- Season it evenly with a little salt.
- Fold the other half of the parchment paper over the skin so it is wrapped in the parchment paper. This will help to reduce mess.
- If the skin is too large for one piece of parchment paper, simply place another piece on top of the other.
- Place the chicken skin on a baking sheet and place another baking sheet on top. Optionally, place a heavy fireproof dish on top, as this will help keep the skin flat and prevent it from curling and uneven cooking.
- Bake the skin for 25-35 minutes, depending on your oven.
- The skin should be removed when it is golden and placed on a rack to dry a bit. If it is not crispy when it comes out of the oven, just be patient. As it cools, it will become crisp.
- Optionally, dab the top of the skin with a paper towel to remove excess fat.
- The skin is now ready to use. If there is too much skin, just wrap it in a paper towel and refrigerate it – this will keep it crisp for another day.
Chicken in Asparagus
- Start by heating a thick-bottomed pot and melting the butter.
- Add the flour while whisking until it has absorbed all the butter and formed a large butter/flour ball.
- Pour in the liquid from your asparagus while whisking, followed by the milk.
- It's important to whisk thoroughly to avoid lumps.
- When the sauce thickens, add the stock 1 dl at a time.
- Continue until you've used up all the stock, then add the cream and asparagus pieces.
- Now add salt, white pepper, lemon juice, and gastrique (or sugar and vinegar).
- There hasn't been any salt in the stock yet, so you'll need more salt than you think. But taste to get it right.
- Add the shredded chicken to the pot.
- After it has simmered for a few more minutes, it is ready to serve.
Tartlets
- The tartlet shells should either be warmed in the oven at about 150 degrees Celsius (302 degrees Fahrenheit) for a few minutes, or you can place a piece of parchment paper on your toaster and warm them for a few minutes on each side.
- Break the chicken skin into smaller pieces and coarsely chop the parsley.
- Fill the shells with your chicken in asparagus and top with parsley and chicken skin.
- Enjoy.
Notes
* There often forms foam on the top of the liquid when the chicken comes to a boil. It should simply be removed with a spoon or similar.