Ingredients
Tip
- Browning gives the sauce a nice appearance and a slight roasted flavor. Only roast the sauce until it is pale brown. Otherwise, it will have a bitter taste. Carefully deglaze the flour and butter mixture as it will get very hot.
- A broth with high fat content is usually created when poultry is cooked. The fat can be easily removed with a fat separator. If you do not have a fat separator, you can also use a ladle to remove the fat.
This recipe has been tested and approved by AMC.
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