Chicken Pot Pye – Cock N’ Bull Part 3 of 3 – Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | S, A, U, C | 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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