Poultry stew

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the soup vegetables. Wash the chicken and boil it up with soup vegetables, juniper berries, allspice and peppercorns and 2 litres of salted water and cook for about 1 hour. Peel and wash carrots and potatoes and cut them into pieces.

2. 2

   Clean, wash and halve the Brussels sprouts. Drain the black salsifies. Remove the chicken from the broth and let it cool down a little. Pour broth through a sieve and bring to the boil again. Add carrots, potatoes and Brussels sprouts and cook for 20-25 minutes.

3. 3

   Remove the skin from the chicken and remove the meat from the bones. Add the meat and black salsify to the stew shortly before the end of the cooking time, heat up and season again. Wash parsley, dab dry, chop and sprinkle over the soup.

4. 4

   Grate cheese finely, sprinkle on the baguette slices and bake in a preheated oven (electric range: 200 °C/ gas: level 3) until golden brown. Place on the stew just before serving.

Nutrition Facts

KCAL
620 kcal

CARBS
32 g

FATS
28 g

PROTEINS
59 g