Chicken chaud froid

Name: Chicken chaud froid
Yield: 6
Ingredients: Bay leaves; Pepper; Peppercorn; Salt; a little Sliced vegetables (onion, carrot, parsnip, parsley root and/or Leek); 1 Kyllig 1200-1300 g; 1 tbsp Butter; 1.5 tbsp Wheat flour; 1-2 tsp Tarragon; 2 Leaf gelatin; 2.5 dl Soup

Mains

Cook time: 0 min.
Servings: 6

Ingredients for Chicken chaud froid

		Bay leaves
		Pepper
		Peppercorn
		Salt
	a little	Sliced vegetables (onion, carrot, parsnip, parsley root and/or Leek)
1		Kyllig 1200-1300 g
1	tbsp	Butter
1.5	tbsp	Wheat flour
1-2	tsp	Tarragon
2		Leaf gelatin
2.5	dl	Soup

Instructions for Chicken chaud froid

To prepare the Chicken chaud froid recipe, please follow these instructions:

Boil the chicken for 45-60 minutes in water, salted with whole pepper, laurel leaves and sliced vegetables. Say the soup. Remove skins and legs and chop the chicken into smaller pieces. Place the pieces on a dish. Soaked house blossom in cold water. Melt the butter, stir the flour and season with the soup and cream. Let the stew boil and season with estragon, salt and pepper.

Remove the pot from the heat, crush the house block free of water and melt it directly into the hot sauce while stirring. Let the sauce swell.

tips:
The court can be made the day before serving.

Chicken chaud froid

Ingredients for Chicken chaud froid

Instructions for Chicken chaud froid

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