Chicken fricassee

Ingredients for 12 servings:

• 2 chickens (soup chickens)
• 1 tsp salt
• 1 liter of water
• 500 g minced meat, mixed
• 50 g breadcrumbs
• e.g. salt and pepper
• 2 eggs
• 2 jars of asparagus, chopped
• 2 cans of mushrooms, drained
• 1 can peas, drained
• 2 tsp capers if desired
• n. B. Flour for the roux
• n. B. Oil for the roux
• lemon juice

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Place the chickens in a large steamer. Salt, cover with water, and cook in a steamer until tender (or use a regular pot—it will take longer to cook). Remove the chickens and let them cool. Set the chicken stock aside; you’ll use it later. Once the chickens have cooled slightly, remove the chicken meat from the bones and cut it into small, even pieces. For the meatballs, make a dough from the ground meat, eggs, breadcrumbs, salt, and pepper. Form marble-sized dumplings and cook them in 1/4 l of the chicken stock. Set the dumplings aside. For the roux, make a roux from the flour, oil, and 3/4 l of the chicken stock (you can use the asparagus water from the jar if desired) and season with lemon juice. Add the chicken, dumplings, mushrooms, asparagus, and peas to this sauce, and finally add the capers (if desired). Season with salt, if desired. Serve with rice. The fricassee was enough for our family of six for two days.