Daybreak: Chicken with Roux sauce

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To make the Roux sause: Roux is flour and fat cooked together and used to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.



 
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