Chicken Asparagus In Tartelettes

Total Time: 1 hr Preparation Time: 1 hr

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 asparagus, canned, sliced
• 60 g butter
• 60 g flour
• 2 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 25 watercress, for decoration

Recipe

• 1 rinse the chicken inside and outside.
• 2 bring chicken and water to a boil in a large stockpot.
• 3 remove foam, and add onions, carrots, leeks, cloves, bay leaf and 1 teaspoons coarse salt.
• 4 boil soup gently for 45 minutes.
• 5 remove chicken and vegetables.
• 6 place soup though a sieve, remove fat. there should be about 2-1/2 cups of broth.
• 7 cool chicken, then rip with a fork the chicken meat into shreds.
• 8 pour the liquid from the canned asparaus, save the liquid about 2 cups.
• 9 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.
• 10 add chicken meat, asparagus. taste with salt and pepper, heat through and gently stir the chicken and asparagus.
• 11 heat the tartelettes gently in the oven, just to heat through and crips.
• 12 pour 1/3 cup chicken-asparagus sauce into each tartelette, then decorate with a bit of watercress on top. serve.