German Chicken Fricassee

Tempo
1 h
2 h
People
4
Difficulty

17 Ingredients

  • 1 wholechicken
  • 2 literwater
  • 2carrots
  • 1leek
  • 1onion
  • 2celery stalks
  • 10peppercorns
  • 2bay leaves
  • To tastesalt
  • To tastepepper
  • 60 gbutter (unsalted)
  • 60 gall purpose flour (405)
  • 250 mlheavy cream
  • 1/2lemon
  • 150 gpeas
  • 200 gwhite asparagus tips
  • A bunchparsley

Equipment

  • Large pot
  • Whisk
  • Colander

Preparation

  1. Prepare the Broth
    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.

  2. Remove the Chicken
    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.

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

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

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

  3. Simmer
    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.

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

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

  2. Garnish and Serve
    Check the seasoning, then serve hot, garnished with fresh parsley.