WHITE SAUCE
1/2 cup plain FLour
1 cup of Milk Powder
2 cups of Water
2 cups Chicken Stock (broth)
3/4 cup shredded Gruyere Cheese
4 tbsp. Butter or 1/2 cup Vegetable Oil
Pinch of Salt
PREPARATION
Mix milk powder with water, chicken stock, and salt
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Gradually add milk liquid, stirring constantly until it thickens. Add the shredded Gruyere, cook and stir over low heat until cheese is melted. Add more milk depending on the desired consistency.
COOKING THE CHICKEN
One whole chicken, or 2 boneless skinless chicken breasts (about 1 kg)
Place chicken in a large pot, add water to cover, add 1 tsp kosher salt and bring to a boil
Skim the surface of the water as needed with a spoon to remove the scum as it rises
Add to chicken water, 1 small onion, bay leaves, 2 sticks cinnamon, 1 loumi (loumi is a small dried lemon), and 1/2 tsp powdered nutmeg.
Reduce heat and simmer until the chicken is cooked for about one hour.
Remove chicken, let it cool and shred.
Coat a baking pan with butter, sprinkle with ground ka’ak, (bread crumbs).
Mix the shredded chicken to the white sauce, with a 1 small can of green peas and 1 small can of baby carrots then pour this mixture into the coated pan. Bake in the oven until the surface is a golden color. Remove from oven, sprinkle with shredded gruyere and place it again in the oven until the cheese melts down
To your choice, you may add 2 cups of cooked and drained penne pasta to the white sauce, any kind of pasta as, shells or butterflies shape
