Hühnerfrikassee einfach selber machen #genussliebevoll

Chicken Fricassee Recipe – Classic Step-by-Step Cooking In this video, I'll show you a classic chicken fricassee recipe, step by step. The entire chicken fricassee is cooked in the video from start to finish – calmly, systematically, and clearly. You'll get: Clear instructions Important tips on what to avoid Techniques that guarantee a perfect fricassee every time No guesswork, no stress – just delicious, structured cooking. ⏱️ CHAPTER 00:00 Chicken Fricassee Recipe – Overview 00:15 Cooking the Chicken Correctly (Don't Boil, Just Steep) 01:00 Salting 01:15 Removing the Meat 01:30 Skimming the Fat from the Stock 01:45 Preparing the Vegetables 02:00 Cooking the Rice 02:30 Preparing the Meat 03:00 Thickening the Sauce Without Lumps 03:35 Adding the Cream 04:00 Finishing the Meat & Garnishes 🛒 Useful Kitchen Tools (Affiliate) 👉 Fat separator for skimming the stock: https://amzn.to/4oMIn5D 👉 My kitchen knife: https://amzn.to/44oNMba 👉 My cutting board: https://amzn.to/4qPwrlq As an Amazon Associate, I earn from qualifying purchases. There are no additional costs for you. ... 🧾 RECIPE – CHICKEN FRICAASSEE (WITH QUANTITIES) Ingredients – Base & Meat 1 whole chicken (approx. 1.5–2 kg) 1 onion 1 carrot 1 piece of celeriac Bay leaf, peppercorns Salt (add later) Ingredients – Sauce 40 g butter 40 g flour approx. 750 ml cold chicken stock 150 ml cream Salt White pepper Nutmeg Lemon juice (to taste) Surface 2 carrots (finely diced, blanched) 150 g frozen peas (briefly blanched) Parsley (finely chopped) Side Dish Long grain rice Water Salt (1 tsp per liter) 🔪 PREPARATION – QUICK & CLEAR Place the chicken in cold water, only half-covering it. Slowly Heat gently, but do not boil, skim off any foam. Simmer at 80–90 °C (90–120 min.) Remove the chicken, cover, and let cool. Prepare the meat: remove the skin and bones, shred the leg, and cut the breast. Skim the fat from the stock with a fat separator and let cool. Wash the rice until the water runs clear – cook as usual. Make a light roux with butter and flour. Gradually whisk in the cooled stock (without lumps). Let the sauce thicken, then add the cream. Season to taste, then gently heat the meat and garnish. Finally, stir in a little butter. ⏱️ TIMES Active time: approx. 45 min. Passive time: approx. 90–120 min. If you find my video helpful and don't want to miss my next recipes – please subscribe.