Melt butter in medium saucepan. Add flour.
Whisk together butter and flour cooking for a minute over medium heat until smooth.
Whisk in chicken stock. Let mixture come to a bubble (roux will not thicken until it starts to boil). Cook for another minute or so after bubbles start.
Add brandy and thyme.
Season well with salt and pepper (not necessary, if using Kentucky Colonel Flour). Put in container and keep in fridge. When you are ready to serve, simmer in saucepan until heated through.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 89 (54%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 25.7mg||8 %|
|Sodium 312mg||11 %|
|Potassium 198.9mg||5 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.2g|
|Protein 5.2g||7 %|
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Calories per serving: 165
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