Featured Cookbook

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1. Roasted Chicken Stuffed Under the Skin

2. Duxelles

3. Spinach-Ricotta Stuffing

4. Chicken Breasts Baked on Mushroom Caps

5. Chicken Croquettes

6. Veloute Sauce

Book Description

In the original Joy of Cooking, Irma Rombauer wrote, "The chicken is a world citizen." Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it's low fat, inexpensive, and easy to prepare--yet it can also be so... dull. As the star of its own volume in Joy's All About series, it truly shines.

... (more)

Joy of Cooking: All About Chicken

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: October 2000

ISBN: 074320204X

Publisher: Scribner

Hardcover

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A veloute, named for its velvety texture, is made exclusively with any "white" or light-colored stock, The resulting sauce is more ivory-colored than bechamel, which is made with milk, Because it is made with stock a veloute is slightly translucent, Traditionally, it is served with the same kind of food that was used to make it - for example, made with chicken stock and served with chicken. A veloute can also be used to bind ingredients. Allowing the sauce to simmer gently for an extra 15 minutes will remove any trace of a floury taste.

Makes: about 2 cups

• 1/2 cups chicken stock

• 3 tablespoons butter, preferably unsalted

• 3 tablespoons all-purpose flour

• 1/4 cup minced mushrooms (optional)

• Salt and ground black pepper to taste

• 1 to 2 tablespoons unsalted butter, softened

1. Heat chicken stock, stirring occasionally, in a small saucepan over medium heat until hot:

2. Meanwhile, melt butter in a medium, heavy saucepan over low heat.

3. Stir in flour. Cook over Iow heat, stirring constantly with a wooden spoon or spatula, until the roux is fragrant and ivory colored or just lightly darkened, about 6 minutes. Remove from the heat and let cool for 1 minute. Gradually whisk in the stock along with mushrooms (optional).

4. Return the saucepan to the heat and bring the sauce slowly to a simmer, whisking to prevent lumps. Cook the sauce, stirring often and skimming any skin that forms on the surface, over medium-low heat, without boiling, until it is thick enough to coat the back of a spoon, about 20 minutes. Strain through a fine-mesh sieve, if desired. Season with salt and ground black pepper to taste.

5. Just before serving, whisk in 1 to 2 tablespoons butter, softened.

More From This Book:

1. Roasted Chicken Stuffed Under the Skin

2. Duxelles

3. Spinach-Ricotta Stuffing

4. Chicken Breasts Baked on Mushroom Caps

5. Chicken Croquettes

6. Veloute Sauce

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