We go all out with this recipe, but it's certainly not necessary for you to do the same.

Basically, you can suffice with chicken stock/chicken bouillon cube, canned asparagus, and ready-made tartlet shells. 

The sous vide preparation, chicken carving, and homemade stock simply make the dish even more unique.

 

We love crispy chicken skin and hate food waste. Therefore, we always buy whole chickens, and here we have a recipe for chicken stock where the meat on the bones and wings is used for the sauce.

Why is it smart to buy a whole chicken and make chicken stock yourself? 

Firstly, many Danes buy their chicken meat in packs of 2 fillets. Typically, a whole chicken doesn't cost much more, and here you get the entire bird along with the delicious skin.

Read more about carving chicken and what you can use the rest of the chicken for.

For this stock, we use "only" the carcass, inner fillets, and wings. That means the breast fillets, upper/under thighs, and skin are used for two other recipes:

 

The carcass, wings, and inner fillets are boiled for about 45 minutes along with bay leaves, peppercorns, and leeks.

Strain the stock and let it boil for another 15 minutes. Meanwhile, pick the meat off the bones and set it aside.

Both the stock and the meat will be used for the sauce.

 

Start by melting the butter (we typically do this in a mug in the microwave) and preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).

There are usually 8 sheets in a pack, and you need 4 for this recipe.

Cut each sheet into 6 equal squares and brush all 24 squares with the melted butter.

You need 4 squares of phyllo dough per tartlet shell. Place the 4 pieces on top of each other so they form a star shape. 

Grease 6 muffin tins with oil or butter and carefully place the shells in them.

Put the tins in a baking dish and bake until crispy. This takes approximately 12 minutes.

Let them cool and handle them gently as they are quite fragile.

 

We used organic, white asparagus from Samsø and believe they deserve the best preparation method, which in our world is sous vide.

The bundle was filled with asparagus of various sizes, so we chose the 10 thinnest for this recipe.

Peel your white asparagus, but leave the head intact. Cut off the bottom third and ensure that you've peeled enough by checking the bottom of the asparagus - it shouldn’t fray when you cut into it. If it does, peel more.

Sprinkle salt and sugar on them and vacuum pack them with a pat of butter.

Normally, we would cook them for 30 minutes at 85 degrees, but because they were so thin, we cooked them for 20 minutes at 85 degrees instead.

They are now ready for serving.

 

Start by melting the butter over medium-high heat in a heavy-bottomed pot. 

Also use the butter from the vacuum bag with your asparagus. 

Once the butter is melted, add the flour, stirring vigorously. 

Gradually add the chicken stock (about 1/2 liter) while stirring. 

Then add the cream - again, while stirring.

Add the shredded chicken and let the sauce simmer for a few minutes.

Season with lemon juice, vinegar, salt, and pepper. 

Just before serving, add your chopped asparagus to the sauce. They are cooked, so they shouldn't be in the sauce for too long as their texture is just right.

 

Pour the sauce into your tartlet and sprinkle with chopped parsley.

Bon appétit.