Wash the chicken well inside and out, dab dry with kitchen paper and cut into 8 pieces. Season chicken pieces all over with salt and pepper. Heat clarified butter in a casserole dish and brown chicken pieces on all sides. Pour in chicken stock, reduce heat considerably and steam chicken in covered casserole for about 40 minutes until tender. Then stir in first the whipped cream and then the grated brown bread and simmer until a creamy sauce is formed. If it is too thick, add a little more chicken soup or water. Finally, stir in the grated horseradish, season with salt, a pinch of sugar and a dash of beer vinegar and serve with dumplings, for example.