Hühnerfrikassee mit Béchamelsauce

Zutaten

• 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

Zubereitung

1. 1

   Rinse the chicken in running cold water and pat dry

2. 2

   Cut off the rump

3. 3

   Peel and chop the carrot and celery, roughly chop the leek

4. 4

   Line a pan with aluminum foil

5. 5

   Halve the onion and let it blacken in the pan, cut side down

6. 6

   Place the chicken in a large saucepan and fill with water. Add greens, bay leaf, juniper

7. 7

   Spike the onion with cloves and add it and let it cook for about 45 minutes.

8. 8

   Remove the chicken from the broth and when cool, cut the meat off the bone and set aside in a bowl.

9. 9

   Pour the broth over a sieve into a big saucepan and set aside about 300-150ml.

10. 10

    Take the carrots and chop them up.

11. 11

    Freeze the rest of the broth and use it for your next risotto.

12. 12

    In a large saucepan, melt the butter and then add the flour and stir with a whisk.

13. 13

    Then gradually add the milk and stir well with the whisk until the milk is gone

14. 14

    Then carefully add the broth and keep stirring. The sauce should be creamy.

15. 15

    Add salt, lemon juice and white wine and some pepper.

16. 16

    Then add the chicken and carrots and bring to the boil again.

17. 17

    If you like, add peas or mushrooms.

18. 18

    Serve with some rice