Summary

Ingredients

• 1 small chicken, ready to cook, approx. kg
• 1 bunch soup greens
• 1 tablespoon peppercorns, black
• 75 g cream
• 100 ml vinegar (apple cider vinegar)
• 2 egg yolks
• 1 tablespoon, leveled flour
• Sugar, 1 - 2 tablespoon
• Salt and pepper, white, freshly ground
• 1 bunch spring onion (s)
• 2 tablespoon lemon juice
• 2 heads oak leaf lettuce and lollo rosso

Print Recipe Pin Recipe

Instructions

1. Wash the chicken in cold water and just cover it with boiling salted water in a saucepan. Wash, clean, roughly cut the soup vegetables and add to the chicken. Add the peppercorns and let everything simmer over a low heat for about 45 minutes.
2. Lift the chicken out of the broth and let cool. Then remove the chicken from the skin and bones and cut into small cubes (3cm), then cover and chill.
3. For the marinade, measure 75 ml of the chicken broth and let it run through a filter so that all cloudy substances are filtered out. Mix the filtered stock with the cream, vinegar, egg yolks, flour and sugar in a saucepan until smooth. Bring to the boil, stirring constantly, and reduce a little to create a smooth, creamy marinade. Let cool down.
4. Wash and clean the spring onions and cut into fine rolls. Wash and dry the lettuce leaves and remove the middle stalk.
5. Mix the spring onions with the chicken and drizzle with lemon juice. Now season the marinade with salt and pepper and add to the chicken. Arrange the lettuce leaves on plates and top with the chicken salad.
6. Fresh baguette tastes very good with it!