Chicken Fricassee with Pink Mushrooms, Aromatic Porcini Mushrooms and Fresh Asparagus

Summary

Ingredients

• 1 chicken (soup chicken)
• 1 bunch soup greens
• 2 onions)
• 1 clove garlic
• 2 bay leaves
• 3 carnation (s)
• 10 grains black pepper
• 250 g mushrooms, pink
• Clarified butter
• 200 g porcini mushrooms, (alternatively 20 rams dried)
• 250 g asparaus
• 50 g butter
• 30 grams flour
• 400 ml chicken broth, (will be taken from the total amount later)
• 200 ml cream
• 1 lemon (s)
• Worcester sauce
• Basmati or potatoes
• salt
• Pepper from the grinder

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Instructions

1. The basis for a chicken fricassee is a soup chicken. It is fatter than a poulard, but this fat also brings flavor.
2. Now put the chicken in a large soup pot, a clean and finely chopped soup greens, the diced onions and the whole clove of garlic. Water on it and fire free. When the water boils, reduce the heat a little and skim off the foam several times. Only then add the spicy ingredients (bay leaves, cloves, pepper), otherwise they would be fished out again with the skimmer. Let simmer gently for two hours.
3. Then take the chicken out and let it cool down a bit. Pass the soup through a sieve and also let it cool down a little.
4. After an hour, the bird has cooled down enough to be able to pull the meat off its bones without burning its fingers. Only the sheer meat of the breast and legs is later used in bite-sized pieces in the fricassee. Everything else - skin, bones, tendons, wings - has had its day. By the way: the best pieces are in two recesses on the back, the cooked fillets. They are called that for a good reason, because they always disappear in my mouth. However, there is still a huge mass of sheer meat left, which is seasoned with salt and pepper.
5. Carefully degrease the broth. It`s very easy, because fat is known to float on top. 0.4 liters of the defatted broth are the basis for the sauce, the rest is frozen for other uses.
6. Now the vegetable garnish is prepared. Clean the porcini mushrooms (soak the dried porcini). Clean the pink mushrooms, quarter them and fry them vigorously in clarified butter. Chop the porcini mushrooms into bite-sized pieces and add, add a small ladle of water and simmer for two to three minutes. Peel the asparagus, cut into four or five centimeter long pieces and cook in salted boiling water.
7. Now it`s the last round. Melt 50 grams of butter in the already used soup pot, dust the flour over it and stir carefully with a spatula so that nothing burns. Now add the broth and the cream and let simmer for ten minutes. Add mushrooms and asparagus, and finally the chicken.
8. The rest is what cooking is all about: seasoning. Salt, pepper - of course. Lemon - absolutely. Worchester sauce - simply belongs in a fricassee. A little more sharpness? Then it`s Cayenne`s turn.
9. Basmati rice is unbeatable as a side dish, but blackheads can also be enjoyed with a good variety of potatoes.
10. And if it`s too much, the fricassee is easy to freeze.

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