(this recipe is still a work in progress and subject to change!)
Prep Time: About 5 mins
Cooking Time: About 5 mins
Servings: 6
Allergens: Dairy, gluten
Other: None!!
Ingredients:
4 tbsp Plain flour
Salt
1/4 tsp Black Pepper
60g Butter (unsalted)
500ml (1 cube) Beef stock
500ml (1 cube) Chicken stock
565ml Boiling water
1/2 tsp Garlic powder
1/2 tsp Onion powder
Instructions:
Make sure the pan of 565ml water is boiling before crumbling in both the chicken and mixing them into the water to dissolve them!
Melt the 60g of butter in a separate saucepan over a medium heat
Once melted, add flour, garlic powder, onion powder and pepper to the melted butter! Mix them in with a wooden spoon or a whisk!
Stir the flour and butter roux constantly while slowly adding 1/2 of the stock! Once the stock is incorporated and has thickened the roux, add the remaining liquid and mix it in!
Stir constantly for 1 1/2 mins - 2 mins until it has thickened to the consistency of gravy! Salt to taste, and enjoy!
