Chicken skewer with saffron sauce

Recipe on Chicken skewer with saffron sauce
1 chicken about
1.5 kg or 400-500 grams of boneless chicken meat
3 carrots
2 parsnips
1 yellow onion
1 red onion
0.5 grams of saffron
1 tbsp butter
2 dl cream
1 MEAT EXTRACT CUBE
2 teaspoons honey
olive oil
salt
brown sugar
cayenpeppar
white pepper
Do this
If you choose whole chicken:
Cut up, bone and remove skin. Cut the meat into pieces big enough to spit. Boil a fund of the hull together with the sliced yellow onion and about 4 dl water. Boil 15-20 minutes. Strain of the Fund and boil again. Let reduce, boil together for about 2 dl of liquid remains. With boneless meat: Dissolve broth in two dl of boiling water. Cut the chicken into pieces suitably sized for spettet. Scale roots and cut in slices. Scale red onion, cut half onion into thin slices and add to the side. Second half gap rough. Grease a ugnsfast form and add root vegetables and divide the onion in the bottom. Drop in a little olive oil and turn so the vegetables may be oil on it. Thread the chicken on a skewer. Brush with olive oil, turning the brown sugar and pepper with cayenpeppar. Add a skewer of vegetables and roast in 225 degrees for 15-20 minutes. Check that the meat is well-done and not pink in the middle. While skewer grills do saffron sauce: Start with a bottom investigation - Melt the butter in a saucepan or såspanna. Add in 1.5 tablespoon flour and stir out. Dilute with the fund or broth, whisk and let boil until it starts to thicken. Beat down the saffron. Dilute the sauce with the cream and let SIMMER, stirring while skewer grills. When the sauce thicken, taste with salt, white pepper and honey. Before serving whipped or mixed the sauce a little airy with mixer rod or elvisp. Keep warm until serving and serve winds over skewer and toast alongside. Decorate with sliced red onion and served with rice, couscous or bulgur