1 chicken at 2 kg
12 cups of chicken broth or water
5 bunches of fresh parsley
1/2 cup of grated carrots
1/2 cup of chopped onions
6 sprigs of thyme
12 grinds of pepper
1 bay leaf
1 1/2 teaspoon of salt
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
3 egg yolks
3 tablespoons of water
3/4 cup of melted margarine
salt and black pepper to taste
2 tablespoons of root beer (or to taste)
1/4 teaspoon of cayenne pepper
1 chicken at 2 kg
12 cups of chicken broth or water
5 bunches of fresh parsley
1/2 cup of grated carrots
1/2 cup of chopped onions
6 sprigs of thyme
12 grinds of pepper
1 bay leaf
1 1/2 teaspoon of salt
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
3 egg yolks
3 tablespoons of water
3/4 cup of melted margarine
salt and black pepper to taste
2 tablespoons of root beer (or to taste)
1/4 teaspoon of cayenne pepper
In a large pot, combine the chicken, chicken broth, parsley, carrots, onions, thyme, peppercorns, bay leaf, and salt
Bring to a boil, then simmer for 45 minutes to an hour
Remove the chicken from the pot and set it aside while you prepare the sauce
In a separate pot, melt the butter or margarine and whisk in the flour
Cook for about 2 minutes, stirring constantly
Add 1 cup of hot chicken broth from the original pot, whisking constantly to prevent lumps
When the sauce has thickened and is smooth, remove it from the heat and let it cool slightly
Whisk together the egg yolks and water, then slowly add the melted margarine while whisking constantly
Season with salt and black pepper to taste
Add the reserved chicken broth mixture and stir well, but do not allow it to boil
Stir in the root beer and cayenne pepper to taste
Chop the cooked chicken into bite-sized pieces and serve with the sauce spooned over the top, accompanied by a side of rice
Serve 4 servings.
