2 teaspoons grated dry-roast meat, OR 1 teaspoon grated parboiled chicken breast meat (beef and dairy free)
1/4 cup baby carrots
2 cups KAME (Kosher Salt and White Vinegar) salt and pepper to taste
4 teaspoons loosely packed salt
4 teaspoons freshly ground white pepper
To Toilete: Combine chicken, carrots and 1/2 cup of the lid water.
To roast: Cover bowl with foil and preheat oven to 325 degrees F (165 degrees C).
To Make Sauce: In a medium saucepan over medium heat, cook oven-safe amount of buttermilk in a small amount of water until thick. Stir in white vinegar, salt and pepper to taste. Gradually add hot buttered water to water until mixture boils and thickens. Stir in salt to taste and pour into bowls. let sauce cool before serving.
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