Fried Chicken Riccardo II

Preparation:

Preparation: Clean the chicken, trim and peel the carrot, clean the celery and remove the filaments, peel the onion; wash all the vegetables, put them in a large saucepan, pour in half a liter of water, add the bay leaf, place the container on the heat, bring to the boil, lower the heat a little and boil for around 15 minutes. Add the chicken and continue cooking for another 30 minutes on low heat, without boiling. Drain the chicken, remove the skin and bones and cut the meat into cubes. In a saucepan, melt the butter. In a bowl mix the flour with the salt and the cumin; in the center put the lightly beaten egg yolks, the honey and the melted butter. Pour in the beer and mix with a whisk until you obtain a smooth and homogeneous batter; keep it in the refrigerator for about 3 hours. Remove it from the refrigerator and mix in the chicken cubes. In a bowl, whip the egg whites until stiff and incorporate them into the batter, mixing them gently. In a large saucepan, heat plenty of oil and pour the mixture in spoonfuls. Brown the pancakes on both sides, drain them on absorbent paper and keep them warm between two plates. Continue until the compound runs out. Serve the pancakes hot, accompanying them with honey, if you like.