Spiced Chicken Broth with Chive Flans

Name: Spiced Chicken Broth with Chive Flans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 black peppercorns; 2 carrots, quartered; 2 ribs celery ribs, cut into 2-inch lengths; 2 kilograms chicken wings; 59 milliliters finely chopped chives plus more for garnish; 1 large whole large egg plus 1 large yolk; 3 inches peeled ginger, thinly sliced; 16 green cardamom pods, crushed; 237 milliliters half-and-half; 1 medium onion, left unpeeled, trimmed, and halved; 6 parsley stems (without leaves); 1 Turkish or 1/2 California bay leaf; 4 liters cold water

You can never have too many main course recipes, so give Spiced Chicken Broth with Chive Flans a try. This recipe makes 8 servings with 409 calories, 30g of protein, and 29g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, whole 30, and דל פחמימות, diet. A mixture of ginger, onion, chicken wings, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert.

Instructions

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.

Ingredients you will need

Broth

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Broth

Equipment you will use

Paper Towels

Sieve

Bowl

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

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

Ingredients you will need

Chives

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Pepper

Chives

Salt

Egg Yolk

Egg

Equipment you will use

Roasting Pan

Whisk

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.

Ingredients you will need

Water

Equipment you will use

Oven

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).

Ingredients you will need

Pop