- Yield: Makes 4 cups
Source: Martha Stewart's Cooking School
- 2 tablespoons unsalted butter
- 1/3 cup sifted all-purpose flour
- 4 cups homemade or store-bought chicken stock
Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).