Chicken Pot Pye - Cock N' Bull Part 3 Of 3 - Sauce Recipe - Cooking Index
24 oz | 681g | Chicken stock |
4 oz | 113g | Roux |
8 oz | 227g | Heavy cream |
Salt and pepper to taste |
Heat chicken stock. Add cool roux when boiling. Simmer 5 minutes. Add heavy cream. Season with salt and pepper.
Courtesy of the "Cock n' Bull"
Source:
Michael Lomonaco
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