John Myers
Half Soup Chicken in Caper Sauce
The perfect half soup chicken in caper sauce recipe with a picture and simple step-by-step instructions.
- 0,5 cooked Soup chicken – from 1300 grams
- 40 g Butter
- 40 g Flour
- 500 ml Chicken broth
- White milled pepper
- Salt
- 2 tablespoon Freshly squeezed lemon juice
- 0,5 Glass Capers with the brew
- 1 kl. Can Mushrooms
- 1 kl. Asparagus canned
- 1 Chicken egg yolk
- 1st preparation: remove the meat from the bones, chop up to size and set aside. Drain the mushrooms well, and then cut the asparagus stalks into pieces. Chop the capers very finely with the help of a large knife.
- Preparation 2: make a light sauce (roux) from butter, flour and chicken stock and simmer gently for about 7 minutes, seasoned with pepper and salt; Season with lemon juice and capers and fold in the mushrooms, meat and asparagus pieces.
- Heat up to boiling point again, then remove from heat and alloy with an egg yolk. Serve with rice, which we like to powder with a little curry for this dish.
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