Plucking chicken à la bee

Ingredients for 4 servings:

• 1 chicken, fresh, approx. 1400 g
• 50 g margarine
• 250 g soup vegetables
• 200 ml cream
• 50 g fresh ginger
• 300 ml chicken broth
• 3 tsp, leveled salt
• 2 tsp, leveled curry powder
• 1 tsp, levelled pepper, freshly ground
• 1 tsp, crushed paprika powder, hot
• 1 tsp, crushed paprika powder, sweet
• some sauce thickener, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 30 minutes

Quarter the chicken and marinate in the cream with the ginger and spices, except for the salt, for about 60 minutes. Then remove the meat from the cream marinade and brown it in the margarine, then simmer for another 20 minutes. Add the chopped vegetables, the remaining cream marinade, and the salt, and simmer for another 40 minutes. Let the meat cool, then remove it from the bones. Return the skinless chicken to the vegetables. Add the chicken stock and simmer for another 15 minutes, until hot again. Thicken if necessary before serving. Fresh white bread goes best with this dish. Simmering for the last 15 minutes is just to warm up the plucked chicken. Until then, we prepare it the night before.