Rinse the chicken and remove the fat rump. Remove the skin from the onion and lard with the cloves. Place the chicken in a large saucepan with the onion and bay spice. Clean the soup vegetables and cut them into pieces, add them to the chicken in the cooking pot and cover them well with water. Salt and bring to a leisurely boil without a lid. When the dark foam has solidified on the surface, skim carefully with a slotted spoon. Simmer gently for about 1 1/2 hours with the lid on, very quietly.
Then pour the clear soup through a sieve into another saucepan, discarding the cooked vegetables. Cool the chicken. Then skin, remove the meat from the bones and cut into cubes.
In a large saucepan, melt the butter, stir in the flour and whisk. Add the whipping cream and in about 1/2 ltr.
Add the chicken soup, stirring vigorously (with a whisk), and simmer gently for 10 minutes.
Season with salt, pepper, lemon juice, honey and freshly grated horseradish. Stir in the chicken and heat repeatedly. Serve with boiled long grain rice (brown rice).
Serve with a dry white wine (Italian or possibly German).
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