Chicken fricassee in a béchamel sauce

a german classic

📝 Ingredients

• 1 whole chicken
• 2 carrots
• 1 onion
• 200 g celery
• 1 leek
• 2 bay leaves
• 5 cloves
• 4 juniper berries
• Water
• Optional : lovage
• 40 g butter
• 40 g flour
• 500 ml milk
• 300 ml broth
• 1 tsp lemon juice
• 1 tsp salt
• pepper
• 25 ml white wine
• some fresh grated nutmeg

👨‍🍳 Instructions

1. 1Rinse the chicken in running cold water and pat dry
2. 2Cut off the rump
3. 3Peel and chop the carrot and celery, roughly chop the leek
4. 4Line a pan with aluminum foil
5. 5Halve the onion and let it blacken in the pan, cut side down
6. 6Place the chicken in a large saucepan and fill with water. Add greens, bay leaf, juniper
7. 7Spike the onion with cloves and add it and let it cook for about 45 minutes.
8. 8Remove the chicken from the broth and when cool, cut the meat off the bone and set aside in a bowl.
9. 9Pour the broth over a sieve into a big saucepan and set aside about 300-150ml.
10. 10Take the carrots and chop them up.
11. 11Freeze the rest of the broth and use it for your next risotto.
12. 12In a large saucepan, melt the butter and then add the flour and stir with a whisk.
13. 13Then gradually add the milk and stir well with the whisk until the milk is gone
14. 14Then carefully add the broth and keep stirring. The sauce should be creamy.
15. 15Add salt, lemon juice and white wine and some pepper.
16. 16Then add the chicken and carrots and bring to the boil again.
17. 17If you like, add peas or mushrooms.
18. 18Serve with some rice