Wash the chicken, pat dry and carve into eight pieces. Put on cold water with chicken giblets (including fat) and vegetable trimmings (leftovers from cleaning) and boil to make chicken soup. Strain soup and keep about 500 ml ready. Season chicken pieces with salt, pepper and nutmeg. Turn in flour and fry all around in hot fat in a pan. Lift out, fry onions and shaved vegetables in the same fat. Deglaze with Schilcher and add some soup. Transfer to a casserole with a thick bottom and put in the chicken pieces. Cover and steam until tender, about 1 hour. Then remove the chicken pieces. Pour in remaining soup, mix sour cream with a little flour and thicken the sauce with it. Boil well again. Round off with grated lemon peel. Reheat the chicken pieces in the sauce. Serve sprinkled with chopped parsley.