Thursday, July 24, 2008

Chicken Creole Continued

Now you will start your roux. Just remember that a roux is nothing more than a glorified brown gravy. A roux is usually darker than most gravies and the color will dictate the flavor of the dish. Put a heavy skillet/cast iron pot on medium heat with the oil inside. When you can put your had over the oil and feel the heat you are ready to add your flour and whisk well to blend.

(see post below)

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