Preparation:

1. Set veloute: cut the body, chicken legs and wings with a cleaver or sharp knife into smaller pieces.
2. In a wide pot, heat the oil and fry all the shredded items in batches until firmly golden brown. After frying, transfer to a sieve, pour out the oil, add butter, garlic, onion, caramelize heavily until the onion is brown.
3. Add fried meat pieces, mix, water down with red wine, evaporate,
4. Pour cold water over everything – 2cm above the protruding meat and onions.
5. Boil quickly, all the while collecting the fat that forms on the surface.
6. Once it is boiling, reduce the heat to low and cook for about 6h.
7. After this time, strain through a thick sieve, season to taste with salt and pepper, add cream or butter.
8. Cut small balls from zucchini with a boring tool, divide broccoli and blanch everything in salted water for about 2 minutes.
9. Cook the dumplings in salted water and place them hot on the creamy veloute. Serve with blanched vegetables and Indian mustard leaves, sprinkle with a dash of salt and freshly ground black pepper to taste.

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