Fine chicken fricassee

Ingredients for 4 servings:

• 1 chicken
• 2 liters of salted, boiling water
• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• 1 bay leaf
• 1 clove(s)
• 3 peppercorns
• 60 g butter
• 60 g flour
• 1 liter chicken broth
• 1 can asparagus, in pieces
• 1 can mushrooms, whole
• salt and pepper
• lemon juice
• some white wine
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the chicken and add it to boiling salted water. Trim the vegetables, cut them into pieces, halve the onion, add it to the chicken with the bay leaf, cloves, and pepper, and simmer for 2-2.5 hours until tender. (In a pressure cooker, 45 minutes). Remove the cooked chicken from the broth, pour the broth through a sieve, and measure out 1 liter. The rest can be used for chicken soup or frozen. Remove the meat from the bones, remove the skin, and set the meat aside. For the sauce, melt the butter, add the flour, and sauté briefly. Pour in 1 liter of chicken broth, stirring with a whisk to avoid lumps. Let the sauce simmer for 10 minutes. Drain the asparagus and mushrooms, add them to the sauce with the meat, and bring back to a boil briefly. Season to taste with salt, pepper, nutmeg, and a little lemon juice. Add a dash of white wine to round it off. Buttered rice goes best with this.