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Categories:
butter flour chicken Nubian goat milk deli ham mushrooms tomatoes Worcestershire sauce black pepper salt
Viewed: 46 - Published at: a year agoIngredients
- 3 tablespoons of salted butter
- 2 tablespoons of AP flour
- 1 cup of chicken stock
- 1 cup of fresh Nubian goat milk
- 6 ounces thinly sliced smoked deli ham, julienned
- 1 (3 ounce) can of sliced mushrooms, drained
- 1 (10 ounce) can of Rotel (milder) tomatoes & chilies, drained
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of black pepper
- 1/4 teaspoon of salt
Method
- In a medium non-stick skillet over medium heat, make a blonde roux by melting the butter in the skillet and then mixing in the flour.
- Stir the paste around until it is turns light tan in color.
- This process should take about 4 to 5 minutes.
- Add the ham and mushrooms.
- Stir and toss for about 3 minutes, allowing the roux to coat them.
- Add the chicken stock.
- Stir until the stock and the roux form a thin paste.
- Add the black pepper, salt, Worcestershire sauce, and continue stirring for another 3 minutes.
- Add in the goat milk, Rotel tomatoes & chilies and stir 5 more minutes.
- You can adjust the gravy consistency by adding a little more chicken stock if necessary.
- Serve over your favorite biscuits.
