Gravy, Chicken Jus

Ingredience

• 30g (2 T) butter

• 30g (1/4 c) all-purpose flour

• 400g (1 ¾ c) chicken stock

• 10g (1–1 ½ t) chicken base (Better Than Bouillon or similar)

Pokyny

1. In a small saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook 30 seconds.

2. Add stock and chicken base, whisking to combine. Bring to a simmer and cook 2 minutes until slightly thickened.

3. Season to taste.