Summary

Ingredients

• 1 roast chicken
• 2 teaspoons salt and pepper
• 1 squirt lemon juice
• 1 onion (s)
• 2 tomato (s)
• 2 egg yolks
• 0.5 ½ cup cream
• 1 can asparagus, cut into pieces
• 1 can peas and carrots
• 1 glass mushrooms
• some flour
• margarine

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Instructions

1. Salt the chicken and put it in a saucepan. Then fill this up to 3/4 with water. Peel and quarter the onion. Wash and chop the tomatoes. Add onions and tomatoes. Add two teaspoons of salt and pepper to the water. Bring to the boil and simmer until the meat is cooked, which takes about 40-60 minutes for a roast chicken and at least 2 hours for a soup chicken. You can check whether the chicken is done by pulling on one of the thighs, it should then come off easily.
2. When the chicken is cooked through, take it out of the pot and let it cool down. Pour the resulting broth through a sieve. Remove the chicken from the bones.
3. Put margarine in the pot and heat, the flour is now added while stirring quickly. Now add the chicken stock to the roux. First a little - to combine the broth with the sweat and to avoid lumps - then pour in the rest of the broth. The broth then becomes a little thick. Simmer for about 10 minutes, stirring frequently, and season to taste with salt, lemon juice and pepper.
4. Mix two egg yolks with the cream and add. Now add the chicken with the mushrooms, peas and carrots as well as the asparagus and let everything get hot. Serve hot.
5. Tip: Instead of a whole chicken, you can also use chicken legs for the fricassee.