Chicken Fricassee, with Mushrooms and Salsify

Peel the salsify. Cut into 4cm long pieces and place in a large enough bowl with water and a squeeze of juice from a lemon.

Put the chicken (*) in a saucepan and cover with water. Add bay spice, peppercorns, salt and onion. Let everything boil and cook the chicken (about one hour), then remove the pot from the stove and cool the chicken in the clear soup. Then take it out and strain the clear soup through a sieve. Remove the meat from the bones and cut into bite-sized cubes.

Bring the vegetable soup to a boil, add half of the lemon juice and soften the salsify (*) in it. Blanch the mushrooms briefly in salted water.

Sauté the shallot in a saucepan with half of the butter, add flour and fry briefly, stirring very well with a wooden spoon, extinguish with whipping cream, stir well with a hand whisk. Pour in the measured mass of strained poultry stock and simmer gently for ten minutes.

Remove the saucepan from the stove and add the remaining cold butter and egg yolks (**). Season with salt, pepper and a little bit of lemon juice.

Add the capers, salsify, mushrooms together with the caper liquid and the chicken meat and heat repeatedly, do not make more.

Serve the chicken fricassee, it goes very well with long-grain rice.

(*) To be prepared in advance: Free range chicken gardünst

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