Summary

Ingredients

• 1 soup chicken, cooked
• 2 liters chicken broth
• 4 carrot (s)
• 125 g asparaus from the jar
• 200 ml cream
• 150 g peas
• 2 onions)
• 4 tablespoon butter
• 4 tablespoon flour
• salt and pepper
• sugar
• 2 dashes Worcester sauce
• some brew from the asparagus glass
• 1 lemon (s), zest and juice it

For the rice:

• some vegetable oil
• 250 g rice (parboiled rice)
• 2 bay leaves
• 2 allspice grains

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Instructions

1. Peel the onions and cut one into fine cubes and roughly quarter the other. Peel the carrots and cut into small cubes or slices. Cut the asparagus into pieces about 3 cm in size. Remove the meat from the chicken.
2. For the rice, put some vegetable oil in a saucepan and heat it, sweat the bay leaves, allspice grains and the onion quarters in it. Add the rice, sweat it with it briefly, season with salt, pour about 1 1/2 times the amount of water and slowly bring to the boil. Simmer the rice for about 20 minutes. Just before the end of cooking, stir in the zest of one lemon.
3. In the meantime, for the fricassee, put the butter in a saucepan and melt it over medium heat. Fry the onion cubes until translucent. Now add the flour and sweat for about 2 minutes, stirring constantly. Now gradually add the chicken broth, stirring constantly, until the roux has dissolved. Now add the carrots and cook for about 15 minutes until they are cooked through.
4. When the carrots are done, add the cream, some asparagus stock, peas and chicken and bring to the boil again.
5. Season the fricassee with salt, sugar, pepper, lemon juice and the Worcestershire sauce. Finally add the asparagus and stir in carefully. Season everything again to taste.