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.

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.

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.

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.