The perfect Chicken Fricassee. For Beginners and Experienced Cooks. Delicious and Easy to Prepare! скачать в хорошем качестве

The perfect Chicken Fricassee. For Beginners and Experienced Cooks. Delicious and Easy to Prepare!

The video has subtitles in all languages. Don't forget to turn on the subtitles! ❤️Site ➡️Check out our website https://domashnirecepti.com/ ❤️Your support is valuable to us. Become a member and help us create even better content!    / @chef.todor.dimitrov   ❤️Subscribe to our channels ➡️Easy recipes    / @lesni-recepti   ➡️Confidential from the kitchen    / @chef.todor.dimitrov   ➡️Home recipes    / @domashnirecepti   ➡️Delicious    / @vkusnirecepti   ➡️Todor&Radka    / @todorradka   ❤️Our Partners ➡️ The World Culinary Site: https://cookingrecipes.site/ ➡️AB - Audio Books | Bestselling audio books from world-leading authors read by professional actors. Listen anywhere, anytime.    / @ab-audioknigi   ❤️Follow us on Facebook ➡️Todor Dimitrov   / chefdimitrov   ➡️Radka Koleva   / radka.koleva.kitchen   ➡️Confidential from the kitchen   / poveritelno.ot.kuhnqta   ❤️Follow us on Viber ➡️Confidential from the kitchen https://invite.viber.com/?g2=AQA807xd... ➡️Share this recipe with friends on social networks, you help us grow so much! Thank you! Recipe for: The Perfect Chicken Fricassee. For Beginners and Experienced Cooks. Delicious and Easy to Prepare! Necessary products: 2 chicken legs 1 carrot, coarsely chopped 1 onion, coarsely chopped 1/2 bunch parsley stalks Salt Black pepper grains 500 ml. milk 60 g of cow butter 50 grams of flour 2 egg yolks The juice of 1/2 lemon 1/2 bunch parsley, finely chopped Method of preparation: Place the chicken thighs in a pot of cold water. Turn on the stove and wait for it to boil. Skim off the foam that forms. Add the onion, carrots and parsley stalks. Season with salt and peppercorns. Reduce heat to medium and let simmer for 40 minutes. Remove the chicken thighs and let them cool. Strain the broth. Debone the chicken thighs. In a bowl, mix the egg yolks and lemon juice. Melt the butter in a saucepan, add the flour and fry for 1 minute. Gradually add the fresh milk, stirring constantly. Simmer until the sauce thickens. Add a few ladlefuls of the stock to adjust the thickness. Gradually add the sauce to the egg yolks to even out the temperatures. Return the yolks to the pot, add salt, chicken and finely chopped parsley. Stir and allow to bubble slightly. Serve with garnish of your choice. Enjoy your meal!