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1 or 2
servingsEasy
Published 1966
Remove the chicken meat from the bones. If desired, cut the meat into bite-size pieces.
Melt the butter in a saucepan and stir in the flour, using a wire whisk. When blended, add the stock, stirring vigorously with the whisk. When thickened and smooth, continue to cook for about five minutes, stirring occasionally.
The sauce may be s