Chicken Fricassee

First, soak the dried morels in a quarter liter of cold water. Next, make the soup: for this, rinse and clean the carrots, leek and celery, peel the garlic cloves and onion. Spice the onion with cloves and cut the carrots, celery and leek into large pieces. Put all the vegetables in a large saucepan with 4 liters of cold water and bring to a boil. Then put in the washed whole chicken and the veal tongue. Bring the soup to a boil again in an open pot. If gray foam appears on the surface, skim it off with a spoon.

Then add all the spices to the pot and a teaspoon of salt. If the chicken is not completely covered with water, add enough cold water.

Let the soup simmer on low heat for 90 minutes. After 35 minutes, cut the chicken breasts from the carcass to keep them juicy.

In the meantime, prepare the other ingredients: rinse the pea pods, chop them briefly at both ends and simmer them in a little salted water for 5 min very gently on low heat. Rinse the mushrooms, cut the stems small at the bottom, and halve or quarter the heads themselves – depending on their size. Stew them very briefly in butter, seasoning with salt and seasoning with pepper.

Take S

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