Chicken Filling

Preparation info
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By Claudia Roden

Published 1986

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  • 500 g (1 lb) cooked boned chicken
  • 2 tablespoons butter


Use left-over chicken, if you like, and cut it into small pieces.

Make a thick sauce. Melt the butter in a thick saucepan or preferably in the top of a double saucepan. Add flour and stir well. Cook gently over boiling water for 5 minutes, stirring constantly, until the flour is cooked through. Gradually add 150