re: Roux trouble

Stock is the liquid from chicken, in this case, without any vegetables. The veggies are in the roux and have been simmered a bit before being added.

I add roux to stock because I make large quantities and my stock is in big pots, but my roux is in a deep cast iron skillet that is full, but either way works.

I add the roux to the hi simmering stock one ladle at a time and I stir until that amount is dissolved before I add the next ladle.

With the oven roux, you don't really need to start stirring it until it starts to brown a bit and in the beginning, every 30 minutes or so is plenty. I stir more often when it starts getting pretty dark because I check it more often to determine when I'm ready to take it out.

If you're heating oil first and then adding the flour to that, be careful because the flour can foam up and overflow from your skillet. Don't add it at once. Same with the veggies. I add them slowly stirring between additions because they can also cause a rise in the roux.