Chicken Baked with Corn
1 whole roasted flavourful chicken, shredded of the bone and cut into small pieces.
100 g/ 3 oz flour
1 /2 tsp salt or to taste
2 tbsp mustard
1 1/2 cups chicken broth
1 1/2 cups milk
1 cup grated cheddar cheese (gruyere or strong cheddar preferred)
In a large stock pot melt butter, add the flour, salt and (mustard if its powder) to make a roux. Let it bubble and cook for 3 minutes, stir it so it does not stick. Add chicken stock and mix well until it is all smooth.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.