John Myers
Ingredients for 3 servings:
- 1 kg chicken, whole, nice and meaty
- 1 bunch of soup vegetables
- 100 g peas (frozen)
- 100 g carrot(s) (baby carrots, frozen)
- 100 g mushrooms (frozen), sliced
- n. B. Salt
- n. B. Pfeffer
- some nutmeg
- 2 tsp lemon juice
- Chicken broth, instant, if there is not enough chicken flavor
- ½ cup sour cream
- some clarified butter
- some flour
- Spice(s), of your choice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes
Just like my mom does
Wash, clean, and halve the chicken, then cover with plenty of water. Wash, dry, trim, and finely dice the vegetables. Add these to the chicken with a little salt, then cook for about 2 hours. When the chicken is cooked, remove from the pot and set aside to cool. Drain the broth, but reserve it; you will need about 1 liter of it. Once the chicken is cooled, remove the skin from the chicken, then remove the meat from the bones and cut into bite-sized pieces. In a saucepan, make a roux from the clarified butter and flour. Deglaze it with the broth a little at a time (1 sip of broth, stir out any lumps, then add more broth) until you reach the desired sauce thickness. Then pre-cook the frozen vegetables separately; this can also be done in the microwave. Add the meat and vegetables to the sauce and heat everything briefly. Then stir in the sour cream. Season to taste with lemon juice, nutmeg, chicken broth if desired, and spices of your choice. Serve with rice or whatever you like.
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