Altmärker Fricassee

Ingredients for 6 servings:

• 1 chicken (roast chicken, approx. 1,400 g)
• 200 ml dry white wine
• ½ bunch parsley
• ½ celeriac
• 1 stalk(s) leek
• 3 carrots
• 1 large onion(s)
• 2 cloves garlic
• 1 pinch of salt
• 4 grains allspice
• 2 bay leaves
• 10 peppercorns
• 10 juniper berries
• n. B. water
• 2 jars of asparagus (sections or similar), drained
• 2 jars of capers (small jars), drained
• n. B. cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Stendaler (Altmark) Fricassee

Prepare the ingredients (except the asparagus and capers) so they are ready to cook. Place them in a large pot and fill with water. The ingredients should just cover. Simmer everything for about 30 to 45 minutes, until the chicken meat flakes easily from the bone. Remove the chicken and carrots and let them cool. Sieve the remaining ingredients. The vegetables can be pureed later to thicken the stock. If you don’t like it too fatty, you can use a fat skimmers to reduce the stock by a few calories. The asparagus tips and capers can then be added to the stock. Mash the carrots with a fork and add them to the stock along with the chicken meat (which has been removed from the skin, fat and bones). The meat should be cut into bite-sized pieces. Bring everything to a boil briefly, season with salt and pepper and thicken with cornstarch, if desired. Serve with rice or potatoes.