Servings: 6 people
- 1 tbsp Butter unsalted
- 1 can Chicken stock - 14 oz
- 1/4 cup Orange juice
- 3 tbsp All-purpose flour
- 1 tsp Rosemary - fresh chopped fine
- In a medium skillet, on medium heat, melt the butter and stir in the flour. Stir to make a roux.
- Add in the chicken stock, orange juice and rosemary, stirring constantly and bring to a boil. Cook until thickened. Makes approx. 2 cups
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