White chicken

Ingredients for 6 servings:

• 1 soup chicken, 1 kg
• 3 carrots, roughly chopped
• 1 leek, roughly chopped
• 1 onion(s), roughly chopped
• 1 root(s) parsley, roughly chopped
• bay leaves
• salt and pepper
• Juniper berry(s)
• 3 tbsp flour
• 3 tbsp butter
• n. B. Chicken broth, homemade, so
• 250 g sweet cream
• 100 g cheese, grated, mild
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Cook the chicken with the root vegetables and spices until tender. Remove from the broth and let cool. Remove the chicken from the bones and shred into bite-sized pieces. Make a roux with the flour and butter and deglaze with the chicken broth. Continue adding the chicken broth while stirring until the sauce has a condensed milk consistency. Stir in the cream and cheese, allowing the cheese to dissolve. Carefully season with lemon juice to taste. Season with salt and pepper, and add the chicken. I serve this with wide noodles or rice.