fred montana
Assistant Cook
I made up a couple of quarts of chicken stock. I would like to prepare a sauce from the stock useing fresh thyme, rosemary, garlic and perhaps some white wine to go over some baked chickens i plan to serve this weekend. If anyone has any advise on how to do this or advise that this is a bad idea please pass it along. I am trying to come up with something other than the cream mushroom type sauces. Thanks in advance for any help.