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 white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
