Fried chicken to richard ii
Instructions
Clean the chicken, trim and peel the carrot, clean the celery and deprive him of the filaments, Peel the onion; wash all vegetables, put them in a large saucepan, pour half a litre of water, then add the bay leaf, put the pan on the heat, bring to a boil, lower the heat and simmer for 15 minutes.
Add the chicken and continue cooking for another 30 minutes, soft focus, without reaching a boil.
Drain the chicken, discard the skin and bones and chop the flesh into cubes.
In a pan melt the butter.
In a bowl mix the flour with salt and cumin; in the Middle put slightly beaten egg yolks, honey and melted butter.
Pour the beer and beating with a whisk to stir until you have a smooth batter and homogeneous; keep it in the refrigerator for 3 hours or so.
Remove from the refrigerator and mix in the chicken cubes.
In a bowl beat the egg whites until foamy and firmly embed them to the batter by mixing gently.
In a large saucepan to heat plenty of oil and pour the mixture in spoonfuls.
To Brown the pancakes on both sides, drain on paper towels and keep warm between two plates.
Continue until the exhaustion of the compound.
Serve hot fritters together, as desired, with the honey.
Ingredients and dosing for 6 persons
- 1/2 chicken (600 g)
- 1/2 onion
- 1 carrot
- 1 stalk of celery
- 1 leaf of laurel
- 175 g of flour
- 1 teaspoon of crushed cumin
- 2 eggs
- 1 tablespoon of acacia honey
- 20 g of butter
- 10 cl of lager
- Salt
- For frying:
- Peanut oil