Chicken Roll with Gravy

Heat the chicken broth over medium heat

When boiling, add the chicken rolls and tomato paste extract

Cover the pot and cook for 20 to 30 minutes or until the chicken is cooked through

Remove the chicken rolls from the pot and stir in the cornstarch dissolved in water

Stir well and continue cooking until the gravy thickens and becomes smooth

Remove the skewers from the chicken rolls, cut into slices that are not too thin, and return to the gravy

Season with salt and pepper to taste

Serves 4 to 6 people

NOTE: The chicken rolls can be baked in a refractory dish with 1/3 cup of butter broken into small pieces

Cover with aluminum foil and bake for 35 minutes.