Chicken Pot Pye – Cock N’ Bull Part 3 Of 3 – Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | A, C, S, U | 36 | Ounces | |
INGREDIENTS
| 24 | oz | Chicken stock |
| 4 | oz | Roux |
| 8 | oz | Heavy cream |
| Salt and pepper to taste |
INSTRUCTIONS
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" Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on Oct 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 9.2mg
Sodium: 29.4mg
Potassium: 24.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g