Exploded Chicken with Tongue

Cook the soup chickens with the soup greens and bay leaf in salted water for about 1-5 hours, let them cool and pluck into fine pieces. Do the same with the pork tongue, cut them into small cubes. Save the stock!

Cut the carrot into small sticks and cook frozen peas with 3/4 l of the poultry stock until firm to the bite. Add the chicken and tongue pieces, asparagus and mushrooms. Make a roux with flour and butter and thicken until the desired consistency Salt, pepper, Worchester sauce and sugar to taste. Normally you don't need it. For me, the broth alone made it very tasty.