Chicken with saffron

1,5 kg chicken carcass around - 1 piece

1 l water

1 PCs carrots sliced

10 black pepper - seeds

the saffron to the sauce - a pinch

2 tbsp. the flour for the sauce
what kind of flour should I choose? we'll show

100 g cream sauce

salt

1 onion - onion

1 PCs bouillon cubes (chicken broth)

Be finished the chicken and remove the skin.

Bring the water with bouillon cubes to a boil. Add the chicken pieces, carrots, onion, pepper seeds and saffron. Again bring to a boil and simmer for 15-20 minutes. Remove the chicken pieces and keep them warm in a small amount of broth.

Strain about 300g of chicken broth. Add the saffron. Whisk the flour with the cream and pour and stir in broth. Cook the sauce over low heat for about 5 minutes. If the sauce is too thick, dilute it with broth. Season with salt and pepper to taste.

Put the chicken pieces in a deep serving dish and pour sauce.