Summary

Ingredients

• 1 chicken
• ml 1,200 water
• 60 g butter
• 5 teaspoon flour, type 40
• 40 ml white wine
• salt and pepper
• 1 teaspoon lemon juice

Print Recipe Pin Recipe

Instructions

1. Cut the chicken (it should already be a roast chicken and not a soup chicken) into large pieces and place in a saucepan with cold water and cook over medium heat with the saucepan closed. If the meat comes off the bones easily, it is done. Cooking time normally 45 minutes. In the pressure cooker for about 25 minutes. Possibly. Skim off foam. Let cool down.
2. Peel off the meat. Keep the broth, skim off the fat if necessary. Melt the butter in a saucepan (do not let it brown), add flour and stir vigorously. Gradually pour in 800 - 1200 ml of the chicken stock and stir again diligently to avoid lumps. Stir in the egg yolks. Add the white wine. Add the chicken, separated into fine pieces, to the sauce. Season with salt, pepper and lemon juice.
3. Variation: In addition, add the mushrooms, pieces of asparagus, capers and peas. Basmati rice and curry mix are recommended for this.
4. Note: The quantities are variable. There is no need to add the egg yolk. White wine at will, e.g., semi-dry M-Thurgau. You can use the rest of the broth to make a quick chicken soup.