Equipment
Ingredients
Roux & Liquid Base
- 60 g unsalted butter
- 45 g all-purpose flour
- 350 ml chicken broth, room temperature
- 120 ml heavy cream
Chicken & Seasonings
- 400 g cooked chicken, diced or shredded
- 3 g kosher salt
- 2 g black pepper, freshly ground
- 1 g ground nutmeg
Nutrition (per serving)
Method
Melt the butter in a large saucepan over medium heat until gently foaming.
Sprinkle the flour over the melted butter. Whisk constantly for 2 minutes to cook out the raw flour taste, forming a pale roux.
Gradually pour in the chicken broth in a slow, steady stream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Switch to a wooden spoon. Stir in the heavy cream, cooked chicken, kosher salt, black pepper, and nutmeg.
Reduce heat to low and simmer gently for 5 minutes, stirring occasionally, until the chicken reaches a food-safe temperature of 74°C/165°F and the sauce warmly coats the back of the spoon.
Remove the saucepan from the heat. Ladle the hot creamed chicken immediately over freshly cooked waffles or thick-cut toast.
Chef's Notes
- Using room-temperature or slightly warmed chicken broth helps prevent seizing and guarantees a lump-free sauce when whisking into the hot roux.
- For an elevated flavor profile, consider adding a dash of dry sherry or white wine to the roux, cooking it out for 30 seconds just before adding the broth.
- This recipe is a brilliant application for leftover roasted chicken, thanksgiving turkey, or store-bought rotisserie poultry.
- Be cautious not to boil the sauce rapidly once the heavy cream is added, as high heat can occasionally cause dairy fat to split.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Cream sauce may separate slightly upon thawing. Reheat gently while whisking vigorously.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened too much.
