Grandpa Karl-Heinz's Chicken Fricassee

Ingredients for 6 servings:

• 125 g clarified butter
• 125 g butter
• 250 g minced meat
• 2 ½ kg soup chicken
• 1 onion(s)
• 3 tbsp, heaped flour
• Chicken broth, approx. 9 ladles
• 2 jars of capers
• 1 jar asparagus, chopped
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Grandpa Karl-Heinz uses 1.5 kg of chicken and 1 kg of chicken for this soup. I always cook the chicken in a pressure cooker, which doesn’t take as long. Otherwise, the cooking time for the chicken would have to be added to the cooking time. The chicken is then removed from the bones and cut into bite-sized pieces. Make a roux with the roasted diced onions, butter, clarified butter, and 3-4 tablespoons of flour. Then pour in the chicken stock (per tablespoon of flour = 3 ladles of stock). Add the chicken giblets and minced meat, and season with lemon juice. Now add the capers and bring to a boil. After boiling, add the finely chopped asparagus before setting aside. Note: I always make the fricassee half a day in advance and add a very sour seasoning. The longer it stands, the more the lemon acid is absorbed by the meat. If you want to serve it straight away, you should add some acidity to your taste.