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 soup vegetables, carrot, and onion. Place the whole chicken in a pot with 0.75 liters water, soup vegetables, onion, carrot, bay leaf, chicken broth, and allspice grains. Bring to a boil over medium-high heat, then reduce to medium and simmer for 45-60 minutes until the thickest part of the thigh reaches 74°C / 165°F.
2. Remove the chicken from the pot and cool until safe to handle. Strain the cooking stock into a clean bowl, discarding the vegetables and solids. Remove the meat from the bones and cut into small pieces.
3. Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes until the mixture turns golden brown, creating a roux.
4. Gradually add the strained cooking stock to the roux while stirring constantly to create a smooth sauce.
5. Stir in the capers. Season the sauce to taste with soy or Worcestershire sauce, a pinch of sugar, and lemon juice.
6. Return the chicken pieces to the sauce and warm through over medium heat for 5 minutes, stirring occasionally.