Cookin’ with Hoss: Chicken Cream Sauce  

This was always a busy time of year. With the seasonal change came the influx of college students, Mizzou football kicked off, and our kids went back to school. Fall sports were in full swing, so that meant we were shuttling the boys to soccer practice when they were younger, then driving all over the state to watch their high school games. 

Today, however, we are empty nesters, and we don’t have those activities to occupy our time. Part of me misses the chaos of those days gone by, but then again, there’s a lot to be said for taking it easy. 

One thing that helps regardless of your situation is meal planning. We like a little variety in our menu, but we try to make prep as simple as possible. Years ago, we just didn’t have the time to make a big production of weeknight diners, and now, with just the two of us, I don’t want to clean up the mess of a feast! 

A solution to the dilemma is to prepare large quantities of sauces that can be portioned in containers, frozen, then thawed when needed. For the base sauce, I use a combination béchamel/veloute sauce, then adjust it with whatever flavor profile is desired.  Use these sauces with chicken or seafood.    

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Chicken Cream Sauce

Basic Sauce 

• ¾ c. clarified butter or neutral oil 
• 1-1/2 c. flour 
• 5 c. rich chicken stock 
• 5 c. whole milk or cream 
• 1-1/2 tbsp. Hoss’s Steak seasoning 
• 1 tbsp. granulated onion

Directions

1. Heat the butter in a saucepan over medium heat. 
2. Whisk in the flour, stirring constantly until the color changes from white to blond.
3. Add the stock, whisking until thickened, then add milk, continually whisking. 
4. Add the seasoning and onion, remove from heat, chill in an ice water bath. 
5. Portion in pint plastic deli containers, label, and freeze. 

Variations: 

Florentine: Add sautéed fresh or drained frozen spinach. 
Dijon: Add sautéed mushrooms and Dijon mustard. 
Southwest: Add sautéed jalapeños, onions, and Hoss’s Southwest seasoning. 
Cajun: Add Hoss’s Cajun seasoning, sautéed onions, and cooked andouille sausage. 

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Jim “Hoss” Koetting is a retired restaurateur/chef who enjoys gardening, good food, good bourbon, and good friends.