Ragout fin made from poultry meat

Ingredients for 6 servings:

• 1 ½ kg chicken leg(s) without back
• 500 g asparagus
• 3 m.-sized carrot(s)
• 4 stalk(s) Celery
• 1 stalk(s) leek
• 3 m.-large parsley root(s) or parsnips
• 3 large onions
• 1 tbsp, levelled sugar
• 1 tbsp, heaped peppercorns, mixed, coarsely crushed
• 1 tsp, leveled allspice, coarsely crushed
• 4 bay leaves
• 100 ml dry white wine
• 100 ml sweet cream
• 3 tbsp lemon juice, fresh
• 50 g wheat flour
• salt and pepper
• 6 slice(s) Gouda, young, for gratinating

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

A classic for all kinds of festive occasions, without any added artificial flavors

Wash and peel the asparagus, and cut into 1 cm diamond-shaped pieces. Wash, peel, and roughly chop the remaining vegetables and onions. Finely dice two parsley roots. Wash the meat thoroughly under running water, pat dry, and trim the fat and skin from all legs. Make a broth from the clean vegetable scraps, but without adding salt. Strain the broth and simmer the asparagus rhombs and diced parsley with the resulting broth and sugar for about 10 minutes. Strain the meat and set aside. Fry the rendered fat and skin in a small frying pan. This fat will be needed later for the roux. Let the fat cool and set aside. Now layer the roughly chopped vegetables, onions, drumsticks, crispy fried fat, spices, and bay leaves in a saucepan, cover with the resulting stock, and season with salt. If there’s not enough stock, add a little more water. Bring to a boil and simmer over medium heat for about an hour. Then remove the meat, remove the bones, chop it up, and set it aside in a warm place. Now it’s time to prepare the sauce. Combine 50g of the rendered fat and the flour in a pan and sauté gently over medium heat. The sauce should turn a light yellow. Then deglaze with the wine, but reduce the amount again. Deglaze this reduction with about 500ml of cooled stock and bring to a boil while stirring. Let it simmer for about another 20 minutes. Finally, stir in the cream, asparagus, parsley roots, and shredded meat, heat everything back up, and season with salt and pepper. Ladle hot into small casserole dishes, top each with a slice of cheese, and bake in a preheated grill at 200°C until golden brown. Serve with Worcestershire sauce and toasted toast.