Chicken Alfredo

 I love a good chicken Alfredo. There is nothing like a good Alfredo sauce. In today's world its hard to find a restaurant that makes their own sauces. Most restaurants have switched to the dried or powdered (just add water) mixes. This I just can't stand. Its so easy to make a sauce from from scratch. I guess its just cheaper to do things this way. Try this out!



Ingredients:

1/4 cup minced garlic
3 cups gallon chicken stock or chicken base
3 cups of heavy whipping cream
8 oz of cream cheese (room temperature)
3 cups of milk
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1/8 teaspoon of nutmeg
 1/2 cup of graded Parmesan
1/2 cup of graded Romano
1/4 cup of butter (Clarified if possible if not use 1/8 cup of vegetable oil, and 1/8 cup of butter)
salt & Pepper to taste

Directions:

1.  Melt butter in medium size pot, using low heat do not!!( burn or fry).
2. Sweat garlic and herbs on low heat until garlic is translucent.  
3. Add all of your cheese make sure you cooking temp is low, don't burn or scorch your cheese we are just melting and breaking them down. Use a spatula or whisk to stir until  smooth.
4. Slowly stir in cream and milk. Raise temperature bring to a simmer add stock.
5. Cooking at slow-simmer stirring constantly cheese will settle at bottom and burn to bottom of pot.
6. When liquids reduce, and your sauce has thickened add Nutmeg, Salt and pepper. 
7. You can also use a Slurry 1/2 corn starch 1/2 water. you must stir quickly & constantly while adding. this is a thickening agent if not done correctly, it will lump up and ruin your sauce!