Name: Spiced Chicken Broth with Chive Flans
Cook time: 20 min
Total time: 4 1/2
Yield: Makes 8 servings
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

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Spiced Chicken Broth with Chive FlansJohn Kernick

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.

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.

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