Recipe detail

Poultry Classic chicken fricassée

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Poultry

Cuisine: French

Download PDF Download BR2

Program steps

  • Preheating:
  • 160 °C

To view the entire table, move the table to the right.

Hühnerfleisch anbraten

1
Combination
15 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 160 °C
ventilator icon 90 %
ventilator icon 

mit Zwiebeln und Gewürzen weiter anbraten

2
Combination
15 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 160 °C
ventilator icon 90 %
ventilator icon 

Aufgießen und köcheln

3
Combination
20 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 125 °C
ventilator icon 90 %
ventilator icon 

umstechen und garen

4
Combination
20 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 125 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
pieces of chicken meat 1800 g
clarified butter 150 g
onion 200 g
plain wheat flour 40 g
poultry stock 1200 ml
bouquet garni 1 pcs
onion 1 pcs
salt 12 g
whole black pepper 4 g
egg yolk 2 pcs
whipped cream 33% 200 ml

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 381.6 kJ
Carbohydrate 6.7 g
Fat 24 g
Protein 38.5 g
Water 0 g

Directions

Preheat the combi steamer along with the GN containers. Then add the chicken pieces to the container with clarified butter and sauté for 4 minutes at 160°C with a humidity of 15% in combi steam mode at a fan speed of 90%. Turn the chicken pieces, season, and add the finely diced onions, and sauté for another 4 minutes. Then dust with flour and deglaze with poultry stock, add the bouquet garni and the studded onion. Reduce the temperature and let it simmer lightly in combi steam mode at 125°C for 20 minutes with a humidity of 20% and 90% fan speed. Then turn over, and cook for another 20 minutes under the same conditions. Remove the meat from the sauce, strain the sauce, enrich the sauce with the egg yolk-cream mixture, pour over the warmed meat pieces, and serve.