Reserve 1 cup chicken stock.
Boil remaining stock in a sauce pan until reduced by at least half. Can skip this step if using concentrated home-made stock.
Stir in orange juice concentrate and bouillon.
Mix flour into reserved stock, stir until smooth. Gradually pour flour mixture into sauce pan. Stir until thickened.
Remove from heat, let cool for 5 minutes. Add white wine, stir until smooth.
Serve warm - heat on low if necessary prior to serving.
Best if 1/2 to 1 cup of meat drippings are substituted for part of the stock, or if made with home-made stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 8 (15%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.8mg||0 %|
|Sodium 525.6mg||18 %|
|Potassium 158.8mg||4 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7g|
|Protein 4.1g||6 %|
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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.
Calories per serving: 55
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