Fresh chicken broth with puff pastry molds

Name: fresh chicken broth with puff pastry molds
Cook time: 20 min
Total time: 80 min
Yield: 6
Cuisine: Dutch
Ingredients: 2 chicken bolts; 1 twig fresh thyme pouch a 15 g; tablespoon pepper freshly ground; 1 lemon pressed out; 3 carrots in slices; 1 bag bunch onions (3 pieces), in rings; 2 to stick puff pastry (frozen), thawed; 1 egg beaten; 1 tablespoon Sesame seed; dish fresh parsley (20 g), finely chopped; teaspoon chervil dried

A tasty Dutch recipe. The starter contains the following ingredients: poultry, chicken, fresh thyme (bag of 15 g), pepper (freshly ground), lemon (squeezed), carrots (in slices), spring onions ((3 pieces), in rings), puff pastry (( frozen), thawed), egg (beaten), sesame seeds, fresh parsley ((20 g), finely chopped) and chervil (dried).

Ingredients

Kitchen Stuff

baking sheet, covered with baking paper

Directions

Bring the chicken bolts in 2 liters of water to the boil with the thyme, the pepper, half of the lemon juice, the carrot and 2 spring onions.
Let gently pull for 1 hour.
Preheat the oven to 180 ° C.
Stick or cut figures from the puff pastry.
Brush them with the egg and sprinkle with sesame seeds.
Fry on the baking sheet in 10-15 minutes until golden brown and done.
Remove the bolts from the broth, remove the meat from the bone and cut into cubes.
Return the chicken meat to the broth and season with salt, (freshly ground) pepper and the rest of the lemon juice.
Stir the herbs through the broth, sprinkle the last rings of spring onions and serve immediately with the puff pastry molds..