how to cook prepare chicken veloute

The basic sauce for all chicken cream type sauces,

3 1/2 Tab. butter mixed with 7 Tab flour for the roux to thicken
1 qt of fresh chicken stock.
If you want a richer taste,
thicken with beurre manie(see my recipe below)

Video link
https://youtu.be/Cn7nH2N-GTU