Chicken in dill sauce

1 large chicken - Bird

water

1 sliced onion - onion

6 white pepper - grains

3 Art. l. butter sauce

3 Art. l. wheat flour for the sauce
some flour to choose? we'll show

400-500 g broth for sauce

1 pcs. egg yolk sauce

100 g sour cream sauce

freshly ground black pepper

1-2 h. l. sugar (optional) for the sauce

6 Art. l. finely chopped dill and sprigs for decoration

2 pcs. bouillon cubes (chicken broth)

Wash the chicken and cut off excess fat. Put the carcass in a pot and cover with water. Add the onion, diced broth, grains of pepper and dill sprigs. Bring to a boil. Cover and cook on low heat for 30-40 minutes.

Remove the chicken from the pan. Remove the skin, remove bones. Cut the flesh into small pieces. Strain the broth.

For the sauce, melt the butter and mix with flour. Cool slightly. Gradually add broth, stirring constantly. Simmer for about 15 minutes, stirring occasionally. Add the broth, if the sauce is too thick. Whisk the egg yolk and cream. Sauce a little cool and connect with yolk. Stir. Add salt, pepper, lemon juice and sugar. Add the shredded chicken and fennel pulp. Stir.

Pour sauce chicken and let it brew.