Chicken Fricassee

Preparation:

Preparation: Clean the chicken and pass it over the flame to remove any remaining fluff; wash it, dry it and cut it into not too big pieces. Wash and scrape the carrot and celery rib; wash and clean the parsley; peel the onion and cut it in half. Put the oil on the fire in an earthenware saucepan, let it heat up and pour in the flour, stirring with a wooden spoon, so that no lumps form; when the flour is slightly toasted, gradually add the broth, bringing it to the boil, and put the carrot, celery, parsley and onion in the saucepan. Cook for 7-8 minutes and add the chicken pieces; then season with salt and pepper and leave to cook for about 30 minutes. Beat the egg yolks with the juice of half a lemon in a bowl. When the chicken is cooked, remove the saucepan from the heat, pick up the odors with a fork and eliminate them. Then, stirring quickly, pour the egg yolks onto the chicken, which shouldn't cook but form a smooth, thick cream. Arrange the chicken pieces immediately on a previously heated serving dish, pour over the cooking juices and serve piping hot.