Chicken Vegetable Pot with Chanterelles

Ingredients

• 1 whole chicken (ready-to-use, approx. 1.2 kg)
• 3 l vegetable broth
• 1 Carrot
• 1 parsley root
• 150 g celeriac (celery root)
• 0.5 stalk leek
• 0.5 onion
• 1 bay leaf
• 0.5 tsp allspice berries
• 1 tsp black peppercorns
• 150 g small chanterelles
• 1 tbsp oil
• Salt
• pepper (ground)
• 5 parsley sprigs
• 0.5 untreated lemon (zest)
• 1 peeled, halved garlic clove
• 2 slices fresh ginger
• Cayenne pepper
• nutmeg
• 2 tbsp chives curls

Instructions

1. 1.

   Wash the chicken thoroughly under running cold water. Place it in a suitably large pot and pour enough vegetable broth to cover it well. Bring slowly to a boil and simmer on gentle heat for about 1½ hours, skimming off rising foam.

2. 2.

   Peel the carrot, parsley root, and celeriac; clean the leek. Cover the unpeeled half of the onion with foil and roast dark in an unlined pan without fat. Add the onion half with bay leaf, allspice and peppercorns, carrot, parsley root, celeriac, and leek to the broth after about 45 minutes of cooking.

3. 3.

   Remove the cooked chicken from the broth, let it cool briefly, then separate the meat from the bones. Strain the broth through a fine sieve and measure 1 l for the soup; set aside or freeze the remaining broth. Cut the chicken, carrot, parsley root, and celeriac into roughly 1½ cm cubes. Clean and dry the chanterelles, cutting larger ones if needed. Heat oil in a pan and quickly sauté the chanterelles. Season with salt and pepper, then drain on kitchen paper. Warm the measured broth in a pot, add parsley stems, lemon zest, garlic, and ginger, and simmer gently for 5 minutes. Remove spices and parsley, season the broth with salt, a pinch of cayenne pepper, and nutmeg. Reheat the chicken meat and vegetables in the broth, then stir in the chanterelles. Serve the stew on pre-warmed soup plates, sprinkled with chives.