- 1 Onion
- Huge knob of butter
- 1 tbs flour (self raising is what I used)
- About a pint of milk - but do it until you have enough sauce
- Cheese - plenty
- Salt and pepper
Take the meat off the carcass. Chop into manageable chunks.
Chop and fry an onion in a good knob of butter.
Add a tablespoon of flour to thicken. Stir it in. Now gradually add the milk, stirring all the time. Season with salt and pepper. When it has boiled through, take off the heat and grate in cheese to taste (more than you think!).
When this is done, you can put it to one side - if you make the sauce at lunch you can leave it out (with a lid) all afternoon. When you want to eat, simply pop the chicken in the sauce and bring to the boil.
Serve with rice and carrots and kale. Niice.