|SHORTENING||10-7/8 oz||1-1/2 cup|
|FLOUR,WHEAT,GENERAL PURPOSE||13-1/4 oz||3 cup|
|CHICKEN BROTH||1 gal 2-1/4 qts|
1 Combine melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 2
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer 10 minutes or
until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
|47 cal||3 g||1 g||3 g||0 mg||414 mg||6 mg|