In a large pot, melt butter, add flour and cook over low heat until well blended. Add 2 C of hot chicken stock and the warm milk and cream. Cook slowly, stirring frequently until thick. Add remaining 4 C of chicken stock and chicken, heat to boiling. Season with salt and pepper.
I have added corn to this and it was so good!
Serves 8.
Ingredients
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1/3 cup butter
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3/4 cup flour
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1 Whole chicken, boiled and shredded
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6 cups chicken stock (4 can come from cooking the chicken, save broth)
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1 cup warm milk
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1 cup warm cream
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Salt & pepper to taste
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