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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Since this recipe is simply broth thickened with roux, homemade stock yields the best results. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. If you prefer a sauce that has more body and flavor, just continue simmering it until it's slightly thicker and reduced to about one cup.

James Peterson
Recipe by Cooking Light April 2009

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Recipe Summary

Yield:
1 1/3 cups (serving size: about 3 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.

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Nutrition Facts

26 calories; fat 2.1g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 0.4g; carbohydrates 1.8g; fiber 0.1g; cholesterol 5mg; iron 0.1mg; sodium 284mg; calcium 3mg.
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