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8 tablespoons margarine
In a saucepan, melt the margarine over medium heat. Add the flour and stir. Cook, stirring constantly, until the mixture bubbles and achieves the consistency of pancake batter.
Slowly whisk in the chicken stock. Bring to a simmer and cook for 10 to 15 minutes. Season, to taste, with salt and pepper.
Posted by Marcia Emanuele
Nutritional Info Per Serving: N/A
1/4 cup all-purpose flour
6 cups chicken stock, heated
Salt and pepper