German Chicken Fricassee

In a large pot, combine the chicken, water, carrots, leek, onion, celery, peppercorns, bay leaves, and salt. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through.

Once the chicken is cooked, remove it from the pot and let it cool. Strain the broth through a colander to remove the vegetables and spices. Reserve the broth.

When the chicken is cool enough to handle, remove the meat from the bones and cut or shred into bite-sized pieces. Set aside.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 2 minutes without letting it brown.

Gradually add about 750ml of the reserved chicken broth to the roux, whisking constantly until the sauce is smooth.

Bring the sauce to a simmer, and let it cook for about 10 minutes, stirring occasionally. If the sauce is too thick, add more broth as needed.

Stir in the heavy cream and lemon juice. Season with salt and white pepper to taste.

Add the shredded chicken, peas, and asparagus tips to the sauce. Heat through.

Check the seasoning, then serve hot, garnished with fresh parsley.