SD032 - GRAVY CHICKEN ROUX

Hot
Recipe Source: BVSD
  • 5
  • 1
  • Serving Measure: GAL
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 GAL
  • Nutrition Link: 80467
  • Food Category: Dressings, gravies, marinades, sauces
  • HACCP: HSAUC
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Make Roux:
    in a large thick bottom pot on med heat, melt butter.
    slowly whisk in Flour.
    Once all flour has been added, continue to cook while stirring.
    Lower heat as to not burn roux.
    Cook roux until light golden color.

    Roux will be extremly hot.
    Cool and cover for use later.

  • Preparation Instructions:

    Bring water to boil.
    Whisk in Base and desolve/ mix thourghly.

    Begin slowly whisking in cold roux into hot stock mixture until desired consistency is reached.
    Be sure Roux is completley whisken and smooth.
    No Lumps.
    Cool accordingly.

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 2726.22
Dark Green: 0 Milk: 0 Sat. Fat: 40.42%
Red Orange: 0 Grains: 0 Sodium: 16708.26
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.