Chicken Casserole with Onion Beer Sauce and Thuringian Kl.

Rinse the chicken under cold water. Dry with paper towel and divide into eight pieces. Heat 2/3 of the clarified butter in a frying pan and brown the meat in it. Remove from the frying pan and set aside. Peel onions and cut into slices. Heat remaining lard and fry onions in it until light brown. Sprinkle flour on top and fry briefly. Add clear soup and beer gradually, stirring throughout, to make a smooth sauce. Pour in juice of one lemon and bay spice. Add poultry parts and cook at a moderate temperature for half an hour. Finally, finely chop gherkins and add to the sauce form.

For the dumplings, remove the peel from the potatoes, rinse them and put them in cold water. Weigh out one third and boil covered with a little water to a thin paste. Strain through a sieve, keep warm. Grate the rest of the potatoes and squeeze them in a dish. Pour squeezed amount into a large enough bowl. Set squeezed water aside until cornstarch (maizena) settles. Drain the water and add the cornstarch to the potato mixture. Mix raw and cooked potatoes well and season with salt. Form dumplings from the dough with wet hands. If the mixture is too soft, bind it with a little potato starch. Put the dumplings in boiling salted water and cook at reduced temperature for 20 minutes. Remove them as soon as they float to the top.

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