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Melt butter in a pan on low to medium low heat. When it has
completely melted, sprinkle in the rice flour in small handfuls.
Stir and stir. When you have added all the flour and the mixture
has become coherent, let it cook 2-3 mins, stirring constantly.
When it Slowly stir in small amounts of chicken stock, whisking
vigorously until all the liquid has been absorbed in the roux.
Continue until it has liquified into gravy. Season to taste.
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