Chicken fricassee

Directions

1. Cut chicken into 6+ pieces with a butcher’s knife.
2. Brown chicken pieces in butter in a large stock pot.
3. Add necks and feet, cover with water, boil, then simmer for 1-1.5 hr.
4. Remove chicken pieces and refrigerate in an airtight container.
5. Simmer necks and feet for 2 more hr, then discard, and refrigerate stock overnight.
6. Remove fat from chilled stock.
7. Boil potatoes in chunks in a medium pot for 30-45 min until tender.
8. Heat stock in the large pot to a slow boil.
9. In a frying pan, melt 1 Tbsp butter, slowly add stock, then 2-3 Tbsp gelatin, stirring until thickened.
10. Temper egg yolks with stock, then slowly add to the pan, avoiding cooking the eggs.
11. Add chicken pieces to warm in the thickened sauce.
12. Turn off heat, stir in a little cream.
13. Mash potatoes with 4 Tbsp butter and ½ cup cream.