Chicken Pot Pye - Cock N' Bull Part 3 Of 3 - Sauce

Recipe Ingredients

24 oz	681g	Chicken stock
4 oz	113g	Roux
8 oz	227g	Heavy cream
		Salt and pepper to taste

Recipe Instructions

Heat chicken stock. Add cool roux when boiling. Simmer 5 minutes. Add heavy cream. Season with salt and pepper.

Courtesy of the "Cock n' Bull"

Source:
Michael Lomonaco

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