Roast Chicken

Cut chicken into eight pieces and rinse. Melt butter in a larger saucepan, add weighed onion, finely chopped fresh cucumber, zucchini, yellow beet and celery, season with salt, season with pepper and add bay leaf seasoning until golden brown. Half-cook chicken in enough water to cover, add long-grain rice, cover and cook everything together until done. In the end, the dish should contain only a small amount of broth, into which cream and cucumbers cut into small cubes are stirred. Bring to the table like this.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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