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 hoja de laurel turco o 1/2 hoja de laurel de California

• 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 de mitad y mitad

• 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

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

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.