After 10 years of effort, I have been able to make a ragout to Cheryl’s taste. She was always telling me that Adèle’s own was much better than mine. After 10 years I called Adele for her recipe.
Ingredients:
- One big chicken, about 2 to 3 kg
- Water
- About 500 ml grilled flour
- 5 ml salt
- 2 ml black pepper
- 5 ml parsley
- 2 ml thyme
- 2 ml savoury
- Pork meat balls (see meat ball recipe)
Method:
- In a large pot, cover the chicken with water and boil it for 2 to 3 hours
- Filter the broth and refrigerate overnight so it will be easier to remove the fat.
- De-bone the chicken and cut into small pieces
- Brown the flour in a cast iron frying pan, stirring often
- Bring the broth to a boil in a large pot
- Add flour gradually, stirring with a whisk to mix well
- Add the spices, chicken and meat balls
- Let simmer for about 40 minutes
