How to cook
Boil the chicken carcass, grated carrot, bay leaves, dried vegetables and spices.
When the chicken carcass are cooked, take them out of the broth, in order to debone them.
When you take out the chicken carcass, add the butter to the broth to melt it. Then add the meat from the already deboned chicken carcass and leave it boil a little more. until you make the thickener.
For the thickener, mix the yoghurt with the eggs, the flour and add a cup of water. Then beat, until a homogeneous mixture is obtained.
Remove the broth from the heat and put the thickener to boil in its place and stir at all times.
When the thickener boils, add it to the fricassee, by pouring it slowly and stirring the broth constantly, so that it does not lump up.
The chicken carcass fricassee is ready.