Würzfleisch - An East German HO Gaststaette Recipe for Chicken and Gravy

Place all **Meat** ingredients in a saucepan and bring to a boil. Simmer for one hour or until meat is cooked through. Remove meat from broth and cool.

Pour the broth through a sieve, discard solids and retain broth for sauce.

To make the sauce, melt the butter in a saucepan, sprinkle the flour over the butter and cook, stirring for one to two minutes. Do not brown the flour. Add 2 cups of the strained chicken broth, a little at a time, stirring after each addition to avoid lumps. Bring to a boil to thicken.

Add the white wine, Worcester sauce, lemon juice, and salt and pepper to taste.

Remove the cooled meat from the bones and chop into 1/2 inch cubes. Return meat to sauce (or gravy) and heat through.

Place the meat and sauce in a casserole dish or individual ramekins, sprinkle with cheese and place under the broiler for several minutes, until cheese forms a nice crust. Be careful not to overfill the dishes, because the sauce can easily boil over the edge while in the oven.

This is traditionally served with toast points. You may also choose to put a crust on it in the form of puff pastry or pie dough.

Turn this into a tasty chicken pot pie by adding boiled, sliced vegetables of your choice. Use about 2 cups of vegetables. My picks are carrots, celery and potatoes. Button mushrooms would also taste good.