Chicken fricassee with butter rice

Name: Chicken fricassee with butter rice
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1 small ready-to-cook organic soup chicken (approx. 1.5 kg) or organic poulard; 1 collar Soup Greens; 1 Bay leaf; 3 Juniper berries; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 1 glass (580 ml) white asparagus; 250 g Carrots; 250 g Mushrooms; 200 g Basmati Rice; 150 g frozen peas; 200 ml dry white wine; 200 ml Milk; 110 g Butter or margarine; 60 g Flour; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Worcester sauce; 1 pinch Sugar; 7-10 Tbsp Lemon wedges

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1 small ready-to-cook organic soup chicken (approx. 1.5 kg) or organic poulard
1 collar Soup Greens
1 Bay leaf
3 Juniper berries
1 TEASPOON black peppercorns
7-10 Tbsp Salt
1 glass (580 ml) white asparagus
250 g Carrots
250 g Mushrooms
200 g Basmati Rice
150 g frozen peas
200 ml dry white wine
200 ml Milk
110 g Butter or margarine
60 g Flour
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Worcester sauce
1 pinch Sugar
7-10 Tbsp Lemon wedges

Directions

1
Wash the chicken inside and outside, place in a large pot. Clean or peel and wash the soup greens. Cut everything into large pieces. Put the soup greens, bay leaf, juniper berries and peppercorns in the pot. Add approx. 2 litres of cold water so that the meat is covered. Bring everything to the boil, add 2 teaspoons of salt and simmer covered over a low heat for about 1 1/2 hours. Drain the asparagus.
2
Peel and wash the carrots. Cut asparagus and carrots diagonally into slices or pieces. Clean and clean the mushrooms and, depending on size, halve or quarter them. Prepare rice in boiling salted water according to package instructions. Remove chicken from the stock, pour stock through a sieve. Measure out 1/2 litre of stock and bring to the boil in a pot. Keep the rest of the broth. Add mushrooms, carrots, asparagus and peas and simmer for about 5 minutes. Put the vegetables on a sieve, catch the broth. Add wine and milk and fill up to 1 litre with remaining stock. Use remaining stock for other purposes. Heat 60 g fat in a saucepan, dust with flour and sauté briefly. Add the liquid quickly while stirring, bring to the boil and simmer for about 5 minutes while stirring.
3
Add mushrooms, carrots, asparagus and peas and simmer for about 5 minutes. Put the vegetables on a sieve, catch the broth. Add wine and milk and fill up to 1 litre with remaining stock. Use remaining stock for other purposes. Heat 60 g fat in a saucepan, dust with flour and sauté briefly. Add the liquid quickly while stirring, bring to the boil and simmer for about 5 minutes while stirring. Remove meat from skin and bone and cut into bite-sized pieces. Season sauce with lemon juice, Worcester sauce, salt and sugar. Add the vegetables and meat to the sauce and briefly warm up. Drain the rice, let it drain and put it back into the pot. Add 50 g butter in flakes and flip through. Arrange fricassee with rice on plates. Garnish with lemon wedges
4
Remove meat from skin and bone and cut into bite-sized pieces. Season sauce with lemon juice, Worcester sauce, salt and sugar. Add the vegetables and meat to the sauce and briefly warm up. Drain the rice, let it drain and put it back into the pot. Add 50 g butter in flakes and flip through. Arrange fricassee with rice on plates. Garnish with lemon wedges
5
With 6 people: