|Light Cooking: Chicken|
|by Ltd. Publications International|
Chicken has always played a starring role on dinner tables across the country. It's versatile, economical and lends itself perfectly to nutritious...
1 - 10 of 92 for chicken roux
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Cover chicken, celery, and ... butter to make roux. Add to broth ... pot. Add deboned chicken. Serve hot over rice. Very good in winter and easy to make.
Heat milk and chicken base. Do not boil. Add seasonings. When hot slowly add Roux while stirring with a whip, add just enough Roux to thicken.
Boil the chicken in seasoned water ... make a dark roux by adding 1/2 ... sizzle when adding roux. Serve over rice or alone with French bread and salad.
Bring stock to boil; add chicken and cook 10 ... cooked. Thicken with roux, little at ... stirring constantly. Remove bay leaf before serving. 8 servings.
Roux can be made ... Set aside. Boil chicken in 3 quarts ... roux, vegetables and chicken to hot chicken broth and cook slowly about 2 hours. Serve in cups.
Season fryer pieces ... cooking oil. Remove chicken pieces and saute ... small amount of roux (1/4 cup). Heat ... roux mix and follow directions on label.
Prepare roux from brown flour ... are clear. Add chicken and sausage along ... meat to your mixture when you begin to cook it for 2 to 3 hours. Yum, yum!
1. For roux, mix flour ... Gradually stir in chicken stock until well ... needed to thin to desired consistency. Serve hot with a dollop of cooked rice.
1. Roux: Mix together ... 2. Cut the chicken breasts in half ... thickens quickly). 5. Pour the sauce over the chicken and serve immediately. 6 servings.
Make a roux in a large (or two large) skillets. Season chicken pieces with salt, ... can't do any better than rice, topped by gravy, topped by butter beans.
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