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Name: Chicken Stock Based Sauces
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Chicken Stock; 1 tb Butter; 1 tb Flour; Salt

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INGREDIENTS

1 c Chicken Stock
1 tb Butter
1 tb Flour
Salt

Servings

INSTRUCTIONS

MMMMM----------------------BLANQUETTE SAUCE--------------------------- 1/4 lb Button mushrooms; cleaned, -sliced ; thin 1/4 c Heavy cream Salt and pepper; to tasteMMMMM------------------------CHIVRY SAUCE-----------------------------MMMMM-----------------------SHALLOT BUTTER---------------------------- 3 tb Butter 1 tb Finely chopped shallots 1 Squeeze lemonMMMMM-------------------CLASSIC VELOUTE SAUCE------------------------ 1/4 c Heavy cream 1 ts Chopped chervil 1 ts Chopped parsley 1/2 ts Chopped tarragon 1/2 ts Finely chopped chives In a small saucepan over medium high heat melt butter. Whisk in flour and cook mixture whisking constantly until mixture boils. Add chicken stock, continuing to whisk, until chicken stock boils and sauce is emulsified, about 4 minutes. Add salt and pepper. Serve over hot chicken, potatoes. Yield: approximately 1 cup BLANQUETTE SAUCE: To hot Veloute sauce add mushrooms and cook, whisking, over medium heat, until mushrooms release moisture. Add heavy cream and heat to a boil. Season to taste. Serve with poached chicken. Yield: approximately 1-1/2 cups CHIVRY SAUCE: Make shallot butter: To softened butter add shallots and lemon juice. Mix thoroughly. Chill until cold, preferably overnight. To hot Veloute sauce over medium high heat, whisking constantly, add cream, cook until simmering. Add chervil, parsley, tarragon, chives. Whisk in the cold shallot butter, 1 tablespoon at a time until sauce is thickened, glossy. Serve with grilled or roasted chicken. Yield: approximately 1-1/2 cups Per serving: 907 Calories (kcal); 91g Total Fat; (87% calories from fat); 7g Protein; 22g Carbohydrate; 287mg Cholesterol; 2667mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 18 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INK118 Converted by MM_Buster v2.0n.

NOTES

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Chicken Stock Based Sauces

1 c Chicken Stock
1 tb Butter
1 tb Flour
 Salt

MMMMM----------------------BLANQUETTE SAUCE---------------------------    1/4 lb Button mushrooms; cleaned,           -sliced           ; thin    1/4 c  Heavy cream           Salt and pepper; to tasteMMMMM------------------------CHIVRY SAUCE-----------------------------MMMMM-----------------------SHALLOT BUTTER----------------------------      3 tb Butter      1 tb Finely chopped shallots      1    Squeeze lemonMMMMM-------------------CLASSIC VELOUTE SAUCE------------------------    1/4 c  Heavy cream      1 ts Chopped chervil      1 ts Chopped parsley    1/2 ts Chopped tarragon    1/2 ts Finely chopped chives   In a small saucepan over medium high heat melt butter. Whisk in flour  and cook mixture whisking constantly until mixture boils. Add chicken  stock, continuing to whisk, until chicken stock boils and sauce is  emulsified, about 4 minutes. Add salt and pepper. Serve over hot  chicken, potatoes.    Yield: approximately 1 cup    BLANQUETTE SAUCE:    To hot Veloute sauce add mushrooms and cook, whisking, over medium  heat, until mushrooms release moisture. Add heavy cream and heat to a  boil. Season to taste. Serve with poached chicken.    Yield: approximately 1-1/2 cups    CHIVRY SAUCE:    Make shallot butter: To softened butter add shallots and lemon juice.  Mix thoroughly. Chill until cold, preferably overnight.    To hot Veloute sauce over medium high heat, whisking constantly, add  cream, cook until simmering. Add chervil, parsley, tarragon, chives.  Whisk in the cold shallot butter, 1 tablespoon at a time until sauce  is thickened, glossy. Serve with grilled or roasted chicken.    Yield: approximately 1-1/2 cups        Per serving: 907 Calories (kcal); 91g Total Fat; (87% calories from  fat); 7g Protein; 22g Carbohydrate; 287mg Cholesterol; 2667mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2  Fruit; 18 Fat; 0 Other Carbohydrates    Recipe by: IN FOOD TODAY SHOW #INK118      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (504g)
Recipe Makes: 1 servings

Calories: 310
Calories from Fat: 156 (50%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.5g
Cholesterol 44.9mg		14 %
Sodium 768.5mg		26 %
Potassium 522.5mg		14 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 24g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 310

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