Dirndl Kitchen

0 To prepare the chicken and stock, combine all of the ingredients in the bowl of an Instant Pot. Add the gasket, seal the lid and cook over high pressure for the recommended cooking time (for a 4 pound frozen chicken in a 6-quart Instant Pot, that's 60 minutes for frozen and 24 minutes for fresh).If you don't own an Instant Pot, combine all ingredients in a stockpot, bring to a boil, then reduce to a simmer, cover with a lid and cook for four hours. To test if the chicken is ready, pull off a leg (if it comes off with ease, you're good to go!
1 Strain the stock, allow the chicken to rest, and slightly cool off for 10 minutes, then pull the meat off the bones and cut or tear into bite-sized pieces. Store any leftover stock in an airtight container in the refrigerator for up to one week.
3 In the meantime, prep the veggies by cutting them into bite-size pieces. Sauté the veggies in some butter in a deep skillet or a large pot and season with salt and pepper, then transfer to a plate.
4 Add the 2 Tbsp of butter for the roux to the same pot or skillet and melt on medium-high heat. Whisk in the flour, then gradually add in 4 cups of chicken broth, cup after cup, to avoid lumps from forming. Bring to a boil while constantly whisking, until the sauce has thickened.
5 Add in wine and capers. Whisk together the egg yolks and cream and add into the sauce.
6 Finally, stir in the veggies and chicken, allow to heat back up, and season to taste with salt, pepper, and lemon juice. Serve with steamed rice and garnish with parsley.