Blanquette of Chicken

Blanquette of Chicken

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Servings: 4
Calories: 411


  • chicken bones raw or cooked
  • 1 small onion
  • 1 blade of mace
  • salt and peppe
  • 1 pint water approx
  • 1 1/2 oz butter
  • 1/3 cup plain flour All purpose
  • 1 lb cooked chicken meat
  • a pinch of nutmeg
  • 2 tbsp cream or top of milk
  • 1 egg yolk


  • Skin and slice the onion.
  • Place the turkey or chicken bones, onion, mace, and seasoning in a pan.
  • Add about 600 ml water, cover the pan, and simmer for at least 1 hour.
  • Strain, and reserve 400 ml of the stock.
  • Melt the butter in a pan, stir in the flour, and cook for 2 minutes without browning.
  • Gradually stir in the reserved stock. Bring to the boil, stirring all the time, and cook for 10 minutes.
  • Dice the chicken or turkey meat.
  • Add the nutmeg and turkey pieces to the sauce, and re-season if required.
  • Heat thoroughly for about 20 minutes.
  • Mix the cream or milk with the egg yolk, and stir in a little of the hot sauce.
  • Return the mixture to the pan, and heat gently without boiling for about 5 minutes.
  • Serve hot with boiled rice.
Calories: 411 kcal
Carbohydrates: 11 g
Protein: 23 g
Fat: 30g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 167 mg
Sodium: 168 mg
Potassium: 280 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 602 IU
Vitamin C: 4 mg
Calcium: 38 mg
Iron: 2 mg
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