Michel Roux Jr's The French Revolution Basquestyle Chicken Foodies
![](http://www.indrani-will-teach.com/wp-content/uploads/2019/05/IMG_20181031_113321284.jpg)
Japanese chicken curry with home made curry roux
Kitchen Tips How To How to Make Roux and Use It to Thicken Soups and Sauces Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine. Here's how to make it, step-by-step. By Vanessa Greaves Updated on September 21, 2023
![](http://capecrystalrecipes.com/mt-content/uploads/2019/03/chicken-gumbo-small.jpg)
No Roux Chicken Gumbo Cape Crystal Recipes
Roux is a French word (pronounced ROO) that refers to the combination of flour and fat that's used to thicken sauces and soups. After combining the two ingredients, roux is cooked for a variable amount of time depending on the type (more on that below).
![](https://www.fuelingasouthernsoul.com/wp-content/uploads/2019/11/roux-with-cheese.jpg)
roux with cheese Fueling a Southern Soul
The Spruce Roux (pronounced "roo") is one of the basic thickening agents in cooking. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour. The "equal parts" are measured by weight, not volume. Traditionally, a roux is made with clarified butter, which can be heated to a higher temperature without turning brown.
![](https://www.indrani-will-teach.com/wp-content/uploads/2019/05/IMG_20181031_120818219.jpg)
Japanese chicken curry with home made curry roux Indrani’s recipes
INGREDIENTS 1 whole roasted chicken 4 cups chicken broth 1 cup carrots, chopped (about 2-3 carrots) 1 cup onion, chopped (about 2 onions) 1 cup celery, chopped (about 2-3 stalks) 1/2 cup butter 1/2 cup all-purpose flour 1 1/2 cup frozen peas Salt and pepper to taste GET COOKIN' Remove meat from entire chicken.
![](https://images.slurrp.com/prod/recipe_images/teste-of-home/chicken-liver-mousse-1615475714_1O2BQOL9ZGFAE5G5TG7C.webp)
How to make Chicken Liver Mousse Recipe
Heat the oil in an ovenproof pan or a flameproof casserole dish and fry the chicken pieces until golden brown on both sides. Remove them from the pan and set them aside. Slice the peppers into long strips and fry them in the same pan until tender, then add the onions, garlic and par-boiled potatoes. Cook them over a medium heat for 5-6 minutes.
![](https://newye980.weebly.com/uploads/1/2/4/9/124905128/405268765.jpg)
How To Make A Roux For Mac N Cheese newye
A staple of Cajun, Creole, and French cuisines, roux is a seasoning and thickening agent made by combining fat and flour (usually in equal parts) over heat and whisking to make a thick paste.
![](https://i.pinimg.com/originals/ee/e8/b2/eee8b27198647498fa2e10e46b4f884a.jpg)
Chicken & Mushroom Pithivier > The Secret Supper Society Recipe in
Jump to Video An easy homemade Roux can be used to flavor and thicken soup, gravy, and macaroni and cheese as well as gumbo and cajun dishes. If you've ever wondered how to make roux for the base of many different recipes, you've come to the right place!
![](https://upload.wikimedia.org/wikipedia/commons/8/89/Orpington_chicken_head.jpg)
FileOrpington chicken head.jpg Wikimedia Commons
If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking. So important, that for your convenience, we developed a jarred product we call Rox's Roux -the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun roux.
![](https://foodies.co.uk/wp-content/uploads/2019/01/chicken-basque-style_0001-1920x2560.jpg)
Michel Roux Jr's The French Revolution Basquestyle Chicken Foodies
Recipes How To Make a Roux Jesse Szewczyk Jesse Szewczyk Contributor Follow updated Sep 6, 2023 (7) Read reviews! A simple step-by-step recipe for making a roux. Makes 1/2 cup Cook 5 minutes to 12 minutes Did you make this? pinterest copy URL reviews 7 Jump to Recipe
![](https://prospectorfoods.com/wp-content/uploads/2021/06/ProspectorsFrozenFoodsDarkChickenMeatPieProductImage.jpg)
Dark Chicken Meat Pie Prospector Foods
It takes about 20-30 minutes to make. Brown rouxs are not as thick as lighter rouxs, but offer a more developed flavor. It is nuttier and richer, though not as good for thickening. It is ideal for slightly thickening soups and stews, and essential for making gumbo. Dark Roux (the Best Gumbo Roux)
![](https://i.pinimg.com/originals/ba/11/ea/ba11ea8d73541163ade428a15fe80de0.jpg)
Michel Roux Jr's Recipe for Confit Turkey, Goose or Chicken Legs
Ratio of Flour to Butter. The most common ratio for roux is 1:1, or a mixture of equal parts flour and butter (or "fat"). This is the ratio that we prefer to use. Others use a 2:1 ratio (2 parts flour, 1 part butter) but we have found that this usually results in clumping and doesn't brown as well.
![](http://johnleach.co.uk/photography/selections/photoblog/050925-chicken.jpg)
Purple chicken John Leach
Recipes Dinners Sauces How To Make a Roux A simple mixture of flour and fat can do so much. Read these tips and you'll be handling roux like a pro in no time. By Sally Vargas Published November 22, 2023 Simply Recipes / Shilpa Iyer In This Recipe What Is a Roux? Types of Roux The Fat The Fat to Flour Ratio What About Gravy? Tips for Making Roux
![](https://foodnetwork-assets.s3.eu-west-2.amazonaws.com/production/media/22854/responsive-images/225391_MichelRouxProvenceMasterclass_16x9___landscape_2074_1167.jpeg)
Michel Roux's Chicken with Honey and Rosemary Baked in a Salt Crust
Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part flour. Stir the butter and flour constantly with a wooden spoon in a figure-eight motion for even.
![](https://keyassets-p2.timeincuk.net/wp/prod/wp-content/uploads/sites/53/2017/11/French-chicken-casserole.jpg)
French Chicken Casserole French Recipes GoodtoKnow
The Roux Trick For A More Flavorful Chicken Stew Nina Firsova/Shutterstock By Ryan Cashman / Nov. 21, 2022 12:37 pm EST Over in the beautiful foodie land known as France, they have what are.
![](https://bigoven-res.cloudinary.com/image/upload/t_recipe-1280/roux-chicken-gravy-38fb55.jpg)
Roux Chicken Gravy
To Make a Brown Roux. In a small saucepan, melt 3.5 oz unsalted butter over low to medium-low heat (you can cut the butter into small pieces first). When the butter is completely melted, add 3.5 oz all-purpose flour (plain flour). With a blunt-end wooden spatula, stir to combine the butter and flour.
![](https://www.thespruceeats.com/thmb/tjFGcbsPxa9OMAPxnaXFQOZlZcY=/4256x2832/filters:fill(auto,1)/traditional-roux-recipe-light-or-blonde-3060575-hero-01-560c73de55f84857b6e9c4eb1e78fbab.jpg)
Traditional Cajun Roux Recipe
Add the sausage to the gumbo and at the same time add the file powder, bay leaves, and frozen okra. Don't stress if it doesn't seem thick enough, the file powder and okra will help to thicken. Stir gently and let simmer for another 20 minutes. Lid cracked. Remove chicken and shred, it should just fall apart!