Recipe - Chicken Fricassee

Ingredients:
1 boiling hen or 2-3 pigeons
1 l water
Suppengrün (3 carrots, ½ stalk leek, ¼ celeriac, 3-4 sprigs parsley)
1 onion
2 bay leaves
pepper corns
salt, pepper
40 g margarine
40 g flour
1 egg yolk
lemon juice
100 g peas, asparagus, mushrooms (as desired)
some capers

Preparation:

In a large pot with water, bring chicken or pigeons to a boil and continue to cook with the cut up Suppengrün, onion, bay leaves, pepper corns, and some salt until tender. When the meat is tender, strain the stock and keep it for later use. Remove meat from carcass and cut into small pieces. This job isn’t much fun, so don’t forget to brag about it later on!

Melt margarine in a pot and dust on flour. Use a whisk to avoid any clumps. Gradually add ½ l chicken stock to the roux and cook well. Thicken with egg yolk.

Add peas, asparagus, and/or mushrooms (braise them briefly beforehand) and capers. Refine with lemon juice. Add meat, briefly boil, and season to taste with salt and pepper. If the chicken fricassee is to thick, simply add more chicken stock.

Chicken fricassee tastes best with rice.

Tip: The egg yolk can also be mixed with a bit of milk.

Recipes: asparagus • boiling hen • capers • chicken • chicken broth • fricassee