• Water, tepid (70 - 80 deg. F) 1 gal 2 qts
• Half & Half 1 qt
• Chicken Base (Stouffer\'s) 412 gm (14 1/2 oz)
• Non-fat Dry Milk Powder 368 gm (13 oz)
• Chicken Fat, rendered 794 gm (1 lb 12 oz)
• Flour 794 gm (1 lb 12 oz)

Kettle on medium heat. Add chicken fat and melt over medium heat. Temp shoul d not exceed 180 deg. F it will separate. When fat has meltedadd the flour slowly and steadily stirring with a wire whip continuosly. Blend unitl smooth. Cook the roux for five minutes wathcing the temperature closely. Slowly add teh reconstituted milk mixture to the roux, steadily but not too fast at approximately one quart at a time. Cook the sauce for 10 minutes or until the suace has thickened to a consistnecy of a medium sauce. It will thicken more as it cools. Final temerapture should be 155 - 160 deg. F maximum.

Method of Preparation: Steam Kettle

Holding TIme: 2 Day (maximum)