Boiled chicken with dogwood gravy

Boil the processed chicken, strain the broth, and cut the chicken into pieces.

Mix the roasted flour with strained broth (75–100 ml), add pre-soaked and pitted dried cornelian cherries, rinsed raisins, sugar, stir and bring to a boil.

Pour the prepared sauce over the pieces of boiled chicken, cover the pot with a lid, and bring the dish to a boil over low heat.

Serve the chicken drizzled with sauce and sprinkled with parsley.