Tuesday, 20 November 2012

Sauces for Chicken

Chicken Veloute: 

80g Roux
½ Litre of Stock


  1. Cook the Roux until it reaches a blond stage and then add in the chicken stock bring to the boil and simmer for 30 mins. 
  2. Skimming every 10 mins.

Chicken Supreme: 

500ml White Chicken Stock
100g White Mushroom Trimmings
800ml Chicken Veloute
100ml Cream
75g Butter


  1. Place the white chicken stock and the mushrooms in a saucepan and reduce by half. 
  2. Add the chicken Veloute and reduce to a coating consistency. 
  3. Pass through a fine trainer. 
  4. Mix the butter in thoroughly away from the heat. 
  5. Finish with the cream and adjust the seasoning.

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