Spiced Chicken Broth with Chive Flans

Ingredients for Spiced Chicken Broth with Chive Flans

• 2.3kg chicken wings

• 2 celery ribs, cut into 2-inch lengths

• 2 carrots, quartered

• 1 medium onion, left unpeeled, trimmed, and halved

• 6 parsley stems (without leaves)

• 1 Turkish or 1/2 California bay leaf

• 1 (3-inch) piece peeled ginger, thinly sliced

• 16 green cardamom pods, crushed

• 8 black peppercorns

• 3.8L cold water

• 1/4 cup finely chopped chives plus more for garnish

• 240ml half-and-half

• 1 whole large egg plus 1 large yolk

• Equipment: 1 flexible silicone "hemisphere" mold with 24 rounded cups or 2 lightly oiled nonstick mini-muffin pans

How to make Spiced Chicken Broth with Chive Flans

Bring all broth ingredients to a boil with 2 teaspoons salt in an 8-to 10-quarts heavy pot and skim foam. Gently simmer, uncovered, skimming occasionally, 4 hours.

Strain broth through a fine-mesh sieve lined with a damp paper towel into a large bowl, discarding solids. Skim off and discard any fat. Season with salt and pepper.

Preheat oven to 177°C with rack in middle.

Simmer chives and half-and-half in a small heavy saucepan 5 minutes, then let stand, covered, 15 minutes.

Whisk together egg and yolk, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a 2-cup measure, then whisk in chive mixture until blended. Put mold on a rack in a roasting pan and put 1 teaspoon chive mixture in each cup (if using mini-muffin pans, fill only 3850ml ; about 1 tablespoon per cup). You will have mixture left over.

Bake in a water bath until flan is just set, 8 to 10 minutes (10 to 12 if using muffin pans). Carefully remove mold from water bath. Cool flans at room temperature, then chill until cold, at least 1 hour.

Run a thin knife around flans to loosen. Invert mold onto a baking sheet and, pressing gently, pop out flans (or lift out of muffin pans with a small offset spatula).

Carefully transfer flans to 8 shallow bowls and ladle in hot broth.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.