H3 Chicken Veloute

By dyannucci

SERVINGS 10; SERVING SIZE 1 ounce; CALORIES 46kcal; FAT 3gm;

If you want a smoother texture for the gravy, add 1 tablespoon of butter. This will change your calories but might be a more satisfying texture.

Active Time - about 40 minutes Total Time - about 40 minutes
Makes 10 Servings

Ingredients

• servings:
• To reduce stock, begin with two or three times the recipe amount
• 5 servings
• reduce 4 or 6 cups to get 2 cups chicken, vegetable or other stock, de-fatted, low sodium
• 1 bay leaf
• 1 Shallot, chopped
• 1 Tbs Peppercorns 3 or 4
• 1 tbsp Rosemary, fresh, chopped
• 1 tbsp Thyme, fresh, chopped
• 2 Tbsp Butter, unsalted
• 2 Tbspn All-purpose flour
• 1/4 tsp Salt
• Pepper to taste
• 1 cup reduced from 2 or 3 chicken, vegetable or other stock, de-fatted, low sodium
• 1 bay leaf
• 1/2 or 1/4 if large chopped shallot
• 2 peppercorns
• 1 1/2 tspn chopped rosemary
• 1 1/2 tspn chopped thyme
• 1 tbspn butter
• pinch salt
• pepper to taste
• 1 tbspn
• pinch
• to taste

Preparation

Step 1

•To reduce stock, begin with two or three times the recipe amount.
•Simmer over low heat with all ingredients except for the last three. Simmer uncovered, until stock has reduced in volume to the amount the recipe calls for.
•Strain out herbs, bay leaf, onion, and peppercorns.
•In a small, heavy-bottomed saucepan, bring stock down to a simmer.
•Temper in roux, which is the butter and flour mixed together by using the simmering stock; whisking constantly until smooth veloute forms.
•Season with salt and pepper.