Chicken fricassee Berlin style

Ingredients for 6 servings:

• 1 soup chicken, approx. 1200 g
• 250 g minced pork
• 1 half onion(s)
• 1 egg(s)
• 10 g mustard
• 2 slices of toast
• 150 g asparagus, peeled
• 150 g mushrooms, cleaned
• 50 g capers
• 5 g parsley
• 125 g butter
• 80 g flour
• 125 g crayfish tails
• 125 ml cream
• 1 lemon(s)
• e.g. salt and pepper
• n. B. sugar
• e.g. marjoram

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Blanch the chicken and set aside while it is still cold. After skimming the water, add the onion skins and parsley stalks. Cook the chicken until tender and debone. Soak the bread in water beforehand and squeeze out any excess water. In the meantime, make a mixture of the minced meat, finely diced onions, mustard, bread, eggs, salt, pepper, and marjoram and form small meatballs. Add the meatballs to the chicken stock and bring to a boil, then remove the meatballs. Roughly chop the asparagus, quarter or sixth the mushrooms, depending on their size, and bring to a boil in the stock. Make a roux with the butter and flour, add the stock, and bring to a gentle boil until thickened. Add the finely chopped meat, meatballs, crabmeat, and vegetables to the roux, one after the other, and carefully spread them out. Add the cream and bring everything together to a boil. Finely chop the parsley and garnish the fricassee with it. It goes perfectly with parsley potatoes or herb rice.