Sauces for Chicken

Chicken Veloute: 

80g Roux

½ Litre of Stock

Method:

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

Method:

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.