German Chicken Stew (Hühnerfrikassee)

Method6 steps

1. 1

   Step 1: For the selected fresh-chicken (1) stovetop route, put the one fresh 2 kg chicken in a roomy 6–10-quart stockpot with 2 litres water, the lemon (1) with peel and bitter white pith removed, halved peeled yellow onion (1), 2 diced tomatoes, garden herbs such as parsley and sage, 2 bay leaves, 2 tsp stock sea salt and 1 tsp stock pepper. Bring to a boil, reduce to a gentle simmer, cover and cook for about 2 hours until the leg pulls away easily and the thickest breast/innermost thigh reach at least 165°F /74°C, away from bone. Continue as needed for tenderness and temperature.

   Gently simmer fresh whole chicken until tender and cooked · 120 minUses 1 fresh whole chicken weighing 2 kg · 2 liters water · 1 lemon (peel including white pith cut away to avoid bitterness) · 1 yellow onion (peeled and cut in half) · 2 tomatoes (diced) · Fresh garden herbs for stock, such as parsley and sage, amount unspecified · 2 bay leaves · 2 teaspoons sea salt

2. 2

   Step 2: Strain the cooked stock. Rest the chicken for about 10 minutes until manageable, then remove bones and tear or cut the meat into bite-size pieces. Measure 4 US cups of the strained stock for the roux sauce in step 4. Promptly refrigerate any unused stock in shallow containers, or freeze it.

   Rest chicken · 10 minUses cooked whole chicken and stock

3. 3

   Step 3: Meanwhile, cut the combined 1 kg seasonal vegetables into bite-size pieces. Sauté in the separately supplied extra vegetable butter in a deep skillet or pot until appropriately tender, season with extra salt and pepper to taste and transfer to a plate.

   Uses 1 kg total seasonal vegetables, such as asparagus, carrots, snap peas and sliced mushrooms · Additional butter as needed to sauté the vegetables · salt · pepper

   
4. 4

   Step 4: In the same vegetable pan, melt the measured 30 g roux butter over medium-high heat. Whisk in 15 g flour. Gradually whisk in the measured 4 US cups prepared stock, one cup at a time, then bring to a gentle boil while whisking until the sauce thickens.

   Uses measured 4 US cups strained homemade chicken stock · 30 g butter for roux · 15 grams flour (for roux)

5. 5

   Step 5: Stir 125 ml dry Riesling and the drained small jar capers (1 small jar) into the hot sauce and heat through. Whisk 2 egg yolks with 125 ml cream in a separate bowl. Take the pan off direct heat, gradually whisk some hot sauce into the yolk-cream mixture to temper it, then stir the tempered mixture back into the sauce. Return to gentle heat and stir until it reaches at least 160°F /71°C; avoid boiling the enriched sauce.

   Uses hot thickened chicken-stock roux sauce · 125 milliliters dry Riesling (I used Affentaler Riesling) · 1 small jar capers, drained · 2 egg yolks · 125 milliliters cream

6. 6

   Step 6: Fold the cooked chicken meat and prepared vegetables into the sauce and gently heat until hot throughout, reaching 165°F /74°C without a rolling boil. Adjust with separate final salt, pepper and fresh lemon juice to taste. Serve over ready cooked steamed rice and garnish with the separately supplied fresh parsley.

   Uses gently cooked enriched chicken-cream sauce · prepared boneless cooked chicken meat · sautéed seasonal vegetables · salt · pepper · fresh lemon juice (to taste) · Separate fresh parsley as needed for final garnish · Ready cooked steamed rice as needed for serving