Fine chicken fricassee Recipe
Recipe Ingredients for Fine chicken fricassee
| Amount | Ingredient |
|---|---|
| 1 pc | Chicken |
| 2 liters | Water |
| some | Salt |
| 1 pc | Parsley root |
| 1 pc | Carrot |
| 80 grams | Butter |
| 80 grams | Wheat flour |
| some | Meatballs |
| some | Cauliflower or asparagus |
| some | Capers |
| some | Mushrooms |
| some | Lemon juice or white wine |
| 2 pcs | Yolk |
| 2 tbsp | Whisk the water |
Fine chicken fricassee Recipe Directions
The chicken plucking singe, and wash exempt. It passed with the heart, the stomach and cut the neck into the boiling salted water over high heat, bring to a boil over low heat and slowly cook until tender. Add the parsley root and carrots for about 1 hour cooking time.
When the chicken is soft, measure out 1 liter of broth and use a bright Grundsoße. To melt the fat and cook the flour while stirring until it until it is bright yellow. Slowly, gradually add the cooled chicken broth Pour, by beating constantly with a whisk, bring to a boil, simmer for 10 minutes over low heat and simultaneously pull the meatballs in it until done.
The other deposits to be also. Then the sauce with salt and lemon juice and remove it with the beaten egg yolks. Pour the sauce over the decomposed bone dissolved or hand out the chicken, and garnish as desired with puff pastry crescents and a few dumplings left behind. The fricassee at will in a rice-edge damage.
Cooking time: 2-4 hours.
