Delicious chicken salad

Ingredients for 6 servings:

• 1 small chicken, ready to cook, approx. 1 kg
• 1 bunch of soup vegetables
• 1 tbsp black peppercorns
• 75 g cream
• 100 ml vinegar (apple cider vinegar)
• 2 egg yolks
• 1 tbsp, leveled flour
• Sugar, 1 – 2 tbsp
• Salt and pepper, white, freshly ground
• 1 bunch of spring onions
• 2 tbsp lemon juice
• 2 heads of oak leaf lettuce and Lollo Rosso

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Rinse the chicken in cold water and place in a pot just above the boiling salted water. Wash and trim the soup vegetables, roughly chop them, and add them to the chicken. Add the peppercorns and simmer over low heat for about 45 minutes. Remove the chicken from the broth and let it cool. Then remove the skin and bones from the chicken and cut into small (3cm) cubes, then cover and chill. For the marinade, measure out 75ml of the chicken broth and pass it through a sieve to remove any impurities. Mix the filtered broth with the cream, vinegar, egg yolks, flour, and sugar in a pot until smooth. Bring to a boil, stirring constantly, and reduce slightly to form a smooth, creamy marinade. Let cool. Wash and trim the spring onions, and cut into fine rolls. Wash and dry the lettuce leaves, removing the center stalks. Mix the spring onions with the chicken and drizzle with lemon juice. Season the marinade with salt and pepper and add it to the chicken. Arrange the lettuce leaves on plates and top with the chicken salad. Fresh baguette goes great with this!