I normally make another 1/2 of this recipe to have enough for leftovers.
Ingredients
- 4 Tablespoons olive oil
- 2 carrots peeled and sliced
- 1 stalk celery sliced
- 1 medium onion cut into eighths
- 8 cloves garlic
- 4 stems fresh sage
- 4 stems fresh thyme
- 4 stems fresh parsley
- 4 Tablespoons flour
- 1 1/2 quarts chicken broth
- 1 teaspoon instant chicken bouillon granules
- 2 Tablespoons butter
- salt and pepper
Servings: people
Instructions
- Toss vegetables in oil. Place in a large roasting pan. Roast at 425 degrees for 30 minutes or until vegetables start to caramelize. Add flour to vegetables; stir until distributed among the vegetables. Add broth,2 tablespoons of butter and 1 tablespoon of instant chicken bouillon granules and continue roasting until sauce is thick.
- Remove from oven and strain. Adjust seasoning. Keep warm in a crock pot. Serves 8-10. Thin with hot chicken broth if necessary.
Recipe Notes
I normally make another 1/2 of this recipe to have enough for leftovers.
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