Hen Berta in salad

Ingredients for 10 servings:

• 1 soup chicken (2.5 kg)
• 2 onions
• 1 bunch of soup vegetables (3 carrots, 1 celeriac, approx. 16 cm leek, possibly 1 parsley root)
• n. B. water
• 280 g mushrooms, cooked and pickled
• 280 g peas, cooked
• 280 g corn kernels
• 200 g gherkins
• 100 g onion(s) (pearl onions)
• 50 g capers, medium or small
• 200 g asparagus, as thin as possible
• 1 tbsp white wine vinegar, possibly 2 tbsp
• 1 tbsp mustard
• 4 tbsp olive oil
• 1 pinch(s) of sugar
• salt and pepper
• 100 g remoulade
• 125 g crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hearty chicken salad made from soup chicken. 1960s style

My mother made a similar chicken salad many years ago. I recreated it, but made it a bit easier, more modernly: First, halve two organic onions crosswise, peeled, and fry the cut surface until blackened. Clean a bunch of soup vegetables. Put everything in a large pot. Trim the tail off the chicken (discard). Then separate the wings at the joints, remove the legs, remove the breast, and roughly chop the carcass and remaining meat. Add everything except the legs and breast to the pot. Season with salt. Bring to a boil, skim off the skims, and simmer gently for 3 hours. Add the legs about halfway through cooking, and the breast half an hour later. The broth can be frozen in portions or preserved. Remove the meat from the bones and chop into small pieces. Reserve half of the meat (aproximately from all chicken parts) for other purposes (e.g., as a soup garnish or chicken fricassee). Place the other half in a large bowl. Cook the asparagus until slightly tender and cut into bite-sized pieces. Chop the mushrooms and gherkins into small pieces, add the peas and corn, along with the finely chopped pearl onions and capers. Add everything to the chicken. Mix the remaining ingredients together to make a dressing and mix in. Let it sit for a few hours, then season to taste.