Spiced Chicken Broth with Chive Flans |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Test kitchen director Ruth Cousineau, who developed these recipes, says, For a big dinner, you must include soup. Just dont make it heavy. Here, she's created a chicken broth infused with the aroma of ginger and cardamom. Petite savory flans, studded with tender chives, lend a light creaminess to each mouthful. Ingredients:
5 pounds 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 |
4 quarts cold water |
1/4 cup finely chopped chives plus more for garnish |
1 cup 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 |
Directions:
1. Make Broth: 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.
2. 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.
3. Meanwhile, make flans: Preheat oven to 350°F with rack in middle.
4. Simmer chives and half-and-half in a small heavy saucepan 5 minutes, then let stand, covered, 15 minutes.
5. Whisk together egg and yolk, 1/4 teaspoon salt, and 1/8 teaspoon 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 16 cups; about 1 tablespoon per cup). You will have mixture left over.
6. 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.
7. To serve: 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).
8. Carefully transfer flans to 8 shallow bowls and ladle in hot broth.
9. Cooks notes: Broth can be made 1 week ahead and chilled (covered once cool) or frozen 1 month. Discard solidified fat. Flans can be chilled up to 1 day.
|
|