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Tarteletter med Høns og Grønærter – Tartlets with Chicken, Peas and Carrots

Posted in Appetizers, Chicken, Danish, Main course, Stock, tagged appetizer, bechamel, carrots, chicken, Danish, dansk, dinner, peas, stock, tarteletter on September 8, 2013| 6 Comments »

Tarteletter with Chicken, Peas and Carrots

Tarteletter is a classic Danish dish. It can be served as an appetizer or as the main course. The Tartelet shell is delicate, flaky and buttery. I have tried to make the tart shells in the past but so far I have not been successful. In the meantime, I purchased these tart shells online and amazingly enough they arrived without a single crack, imagine that 🙂

Tarteletter was probably my all-time favorite meal when I was a little girl and it was the dish I always requested for my birthday. The way my parents prepared it was with a filling made up of diced ham, carrots and peas in a Béchamel sauce. For today’s post, however, I chose to replace the ham with chicken, since I was making a chicken stock anyway. When you heat the Tartlets in the oven, make sure it’s done at low temperature and just until they are heated through. These Tarteletter turned out super delicious and it’s still one of my favorite meals.

Ingredients for Homemade Chicken Stock:

2 large split chicken breasts

4 carrots

4 celery sticks

1 large onion, quartered

2 bay leafs

10-15 pepper corns

1 small tablespoon salt

water to cover by 1 inch

Ingredients for Filling: (makes filling for 10 tarteletter)

homemade chicken stock, approx 2-3 cups

small bunch fresh parsley, chopped

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

8-10 oz. frozen peas and carrots

1-2 cups cooked chicken, cubed

salt and pepper, to taste

Tarteletter

Direction for Homemade Chicken Stock:

Place all ingredients in a large cooking pot and cover with 1 inch of water. Bring to medium heat and simmer for 1 1/2 – 2 hours. Strain stock through a sieve, making sure to reserve the stock for later use, refrigerate. Discard vegetables. Allow for chicken to cool completely before cutting into bite size cubes.

Directions for Filling:

Place chicken stock into a saucepan with chopped parsley and bring to medium-low heat, turn off heat and let sit.

Place butter into saucepan and melt over medium heat. Once butter has begun to bubble, add flour and stir vigorously. Allow to simmer for two minutes while stirring often. Add warm chicken stock a little at the time to butter mixture while stirring until desired consistency (a somewhat thickened bechamel sauce). Adjust taste with salt and pepper if needed. Add frozen peas and carrots, allow to heat through. Add cooked cubed chicken and allow to heat through.

Preheat oven to 350 degrees F. Place tarteletter on foil and warm in oven for 2-3 minutes.

Fill warm tarteletter with filling and serve immediately. Enjoy!

Source: My Danish Kitchen

Tarteletter

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Chicken Stock

Posted in Chicken, Soup, Stock, tagged chicken, chicken stock, herbs, stock, vegetables on October 29, 2010| 6 Comments »

Making Chicken Stock

Lets make Chicken Stock. This is definitely worth your time and effort, and really, it’s no trouble at all. Simply add all ingredients to a large stock pot, add water, let it simmer, cool down and freeze…easy. You get the most flavorful and aromatic stock you can imagine and even better, you get to control the amount of salt, not to mention, no chemicals in your stock. You can vary the flavor of your stock by adding different veggies and herbs, this time I added Rutabaga and it was wonderful. But if you can’t find Rutabaga you could use Turnips, Parsnips or whatever you like.

A note about fat, I like to separate it out from the stock by using my fancy fat separator thing-a-ma-jing, but it is not necessary at all. If you freeze it with the fat, the fat will actually help create a seal and after thawing it in the refrigerator you simply just lift the fat off the surface before using the stock. No need for a fancy fat separator…but I like mine 🙂

Chicken Stock

Ingredients:

1 whole chicken, pre-cut into breasts, thighs and wings. Giblets discharged.

3 large carrots, cut into large chunks

3 celery stalks, cut into large chunks

2 large onions, quartered

1 large parsnips, cut into large chunks

1/2 rutabaga, cut into large chunks

a small bunch fresh thyme (10-12 sprigs)

2-3 bay leaves

1 teaspoon whole black peppercorns

Directions:

Place chicken, vegetables and all herbs in a large stock pot. Pour in only enough cold water to cover, about 3 quarts. Bring it to a slow boil and then lower heat to medium-low. Cover partially and simmer for 1 1/2 hour or until chicken is done. As the chicken cooks, skim away impurities that rise to the surface. Add a little more water, if necessary to keep chicken covered while simmering.

When done, remove chicken pieces to a large Tupperware. Let cool slightly and then cover and place in refrigerator. Once completely cooled, discard skin and bones and place meat back into storage container.

Strain the stock through a fine sieve into another pot to remove vegetables. Use stock immediately or if you plan on storing it, let it cool down and refrigerate for up to one week or freeze 2-3 months.