|Chicken stock||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
1 In a pan, bring the stock to a gentle boil.
2 In a small, heavy bottomed saucepan, melt butter over low heat.
3 Add the flour and stir with a wooden spoon over the heat for about 2 minutes, making sure the flour does not brown at all.
4 Remove from the heat.
5 Pour in all the hot stock at once, mixing thoroughly with a whisk to ensure that the sauce is smooth and free of lumps.
6 Increase the heat and keep stirring with the whisk or with a wooden spoon until the sauce comes to a boil.
7 Reduce the heat and simmer while stirring for another minute.
8 Remove from the heat and stir in salt and freshly ground pepper to taste.
9 The sauce will be a thick, coating sauce, which can be used to cover cooked vegetables or chicken, or to brown them in a shallow dish in the oven or under the broiler.