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|
Chicken Voulté |
|
Yield 10 quarts of 10
liters |
| Ingredients |
U.S. |
Metric |
| White Chicken Stock |
12 quarts |
12 liters |
| Flour |
1 3/4 pounds |
800 grams |
| Butter |
1 1/4 pounds |
600 grams |
| Salt |
1 tablespoon |
20 grams |
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Procedure |
| 1.
Melt the butter |
| 2.
Add flour; stir and cook without coloring |
| 3.
Add cold stock |
| 4.
Simmer for 1 to 1 1/2 hours, stirring occasionally. If too
thick add more stock. |
| 5.
Adjust the seasoning |
| 6.
Strain through cheesecloth |
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