Chicken fricassee with butter rice

Name: Chicken fricassee with butter rice
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 ready-to-cook organic poulard (approx. 1.5 kg); 1 collar Soup Greens; 1 Bay leaf; 1 TEASPOON Peppercorns; 3 Juniper berries; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 glass (580 ml) white asparagus; 3 Carrots; 250 g Mushrooms; 200 g Long grain rice; 200 g frozen peas; 6 TABLESPOONS Butter; 3 heaped tablespoons (60 g) Flour; 100 ml dry white wine; 100 g Whipped cream; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Worcester sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1 ready-to-cook organic poulard (approx. 1.5 kg)
1 collar Soup Greens
1 Bay leaf
1 TEASPOON Peppercorns
3 Juniper berries
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 glass (580 ml) white asparagus
3 Carrots
250 g Mushrooms
200 g Long grain rice
200 g frozen peas
6 TABLESPOONS Butter
3 heaped tablespoons (60 g) Flour
100 ml dry white wine
100 g Whipped cream
1-2 TEASPOONS Lemon juice
7-10 Tbsp Worcester sauce

Directions

1
Wash the chicken thoroughly inside and out and place in a large pot. Clean or peel, wash and chop the soup greens. Put the soup greens, bay leaf, peppercorns and juniper in the pot. Add about 2 litres of cold water so that the chicken is covered.
2
Bring to the boil, add 1 teaspoon salt and simmer covered over a low heat for about 1 1/2 hours. From time to time, skim off the resulting foam with a skimmer.
3
Drain the asparagus. Clean, peel and wash the carrots. Cut asparagus and carrots diagonally into pieces. Clean mushrooms, wash if necessary and cut in half or quarters depending on size.
4
Cook the rice in 400 ml boiling salted water according to the instructions on the packet. Remove chicken from broth and pour broth through a fine sieve. Measure out 3/4 l stock. (Let the rest of the stock cool down and freeze.).
5
Melt 5 tablespoons of butter. Dust with flour and sweat lightly. Add wine, 3/4 l stock and cream, bring to the boil, simmer for 3-4 minutes while stirring. Simmer mushrooms, carrots and frozen peas in the sauce for about 5 minutes, asparagus only 2 minutes.
6
Peel the skin off the chicken. Remove the meat from the bones and cut into pieces. Heat in the sauce for 3-4 minutes. Season with salt, pepper, 1 pinch of sugar, lemon juice and Worcester sauce.
7
Melt 1 tablespoon of butter in the rice. Arrange fricassee with rice.