Roast Chicken Stew Name: Nathalie Alcantara Base: Fort Eustis Recipe: 3 tablespoons butter 2 tablespoons chopped onions 2 tablespoons plain flour 500 ml beef stock 50 ml dry port or red wine 2 thick lemon slices with peel 2 bay leaves Salt and fresh ground pepper Dash or two of wine vinegar 1 1/4 lbs. roast chicken (just the meat, cut into bite-sized pieces) Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions and cook until translucent. Add the flour, and cook until the *roux* is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste. Add the chicken pieces and heat over a low flame.