Summary

Ingredients

• 1 chicken
• 1 bunch soup vegetables
• 1 bay leaf
• 1 carrot (s)
• 1 onion (s)
• 1 tablespoon chicken broth, grained
• 2 allspice grains
• Soy sauce or Worcestershire sauce
• some lemon juice
• capers
• 50 g butter
• 2 tablespoon flour
• 0.75 liters ¾ water
• 1 pinch (s) sugar

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Instructions

1. Clean the vegetables. Then cook the chicken in 3/4 liter water with soup vegetables, onion, carrot, bay leaf, chicken stock and allspice grains until cooked. Then bonnet the chicken and cut it into small pieces.
2. Next, prepare a golden brown roux from the butter and flour and deglaze with the cooking stock. Add the capers. Season to taste with soy or Worcester sauce, a pinch of sugar and a little lemon juice. Finally, put the chicken pieces back into the sauce and warm up.
3. Rice goes best with it.