Ragout fin from the chicken
But everything is pi times thumb
Cook the chicken with the whole root system just like regular chicken soup (but season it a little more heartily) until the meat is released from the bone with some pressure. (Please no chicken, that will not work.) You can pick up the skin and the wings for a broth. When the meat has cooled, cut everything in about 1cm pieces. Pour the broth through a sieve and set aside. What stays behind in the sieve, put away for the soup.
Now you are doing the work of making a roux. For those who do not know: You put butter in a pot properly (watch out, it must not turn brown). Once it's melted, the flour comes along. Quickly stir with a whisk. Now watch out, it may only sweat, that means it comes up a whitish foam.
Now best take the pot from the fire and stir immediately with cold milk and whisk (with about 1/2 liter of milk I would with 90g butter and - I know - 4 tablespoon Rangehen). Now fill up with the stock. This cream is now still with white wine, Worcester sauce, lemon and white freshly ground pepper, and (if needed) with salt seasoned.
Quietly make a little stronger in the taste, as the meat takes away a lot (it should be a firm cream that runs when warm something). Now again, under supervision, boil.
Now the chicken pieces are mixed with it. The sauce on the pieces, so you have it better under control, that it is not too much sauce. But I always do it one after another, until I like the consensus. The meat should be caressed by the cream and not drowned.
Now it has to be cold. If you want to serve it for dinner, take small refractory bowls (or if you do not have a bigger one). Sprinkle it with cheese and now it has to be baked.
It fits best as a starter, with some Worcester sauce and a slice of lemon and a slice of toasted toast.
