Chicken fricassee - if it does not have to go fast
I just dare now. My Frikassee is at least 3 generations old, does not go fast, is not low in calories and needs quite a lot of ingredients - but it is DELICIOUS! Maybe someone would like to celebrate cooking a bit.
So, you need for about 6 people:
For the chicken broth
- 1 soup chicken
- 1 bunch of greens / roots
- salt
- water
For the sauce
- 3 tablespoons flour
- 6 - 8 egg yolk (from the egg white you can make delicious meringue for dessert)
- the chicken broth produced above
- Juice from a lemon
- White pepper
- about 25 g butter
- a tube of capers
- liquid from champagne and asparagus preserves as you wish (see below)
For the fricassee
- 1 chicken (no chicken)
- 1 small rifle Champis (III choice is enough)
- 1 small rifle asparagus sections
preparation
(The day before possible) cook the chicken broth: chicken in a large enough pot, cleaned and roughly cut greens, fill with water until the bird is just covered, about 1 tablespoon of salt and then: simmer for 2.5 hours, until all the nice taste from the chicken has gone into the broth.
Fish out the chicken, transfer the broth through a fine sieve into another pot. Cook the chicken in the broth in about 40 minutes and find someone who plucks the meat from the bone and cut into bite-sized pieces (the meat from the chicken soup can come to it, but does not have to). Set aside.
Squeeze out the lemon and provide the juice. Open Champi and asparagus cans, drain and store liquid. Provide both. Find broth (from yesterday) and prepare it. Provide capers. Mix the flour with about twice the amount of water in a suitable container by shaking and whisk thoroughly with the egg yolk in a large pot (everything comes in!).
Then bring to a boil over medium heat and stirring constantly until the mass starts to become thick and pulpy. This is the crucial moment: Now, with constant stirring - preferably with the whisk - the desired Sauce Consistency must be prepared by carefully dosing the liquids provided and stirred to taste: first of all a decent portion of broth (gives the delicious chicken taste). When the sauce thickens again, you can use more broth and / or the Champi / asparagus liquid to dilute.
Season the sauce: add the lemon juice and butter and season with plenty of pepper, if necessary also add some salt, then stir in the capers and the liquid. Carefully fold in the chicken, asparagus and champis and slowly heat everything again - do not cook. FINISHED! To taste rice and a green or Chicoreesalat. We also like to supplement with Worcester sauce. Remains can be super fill in puff pastry pasties and baked with cheese. Then serve with toast and definitely put the bottle of Worcester sauce on the table.
