amanda i would maybe boil it a bit longer or simmer until it is thickened – another thing that works for me is super super super slowly stirring the stock into the roux/veg – it seems to thicken it easily that way!

4 cans of chicken stock is way too much – this recipe calls for 4 cups, not 4 cans. if your cans are standard size (14-15 oz), that is almost double the amount of stock called for!

The sauce mixture was definitely too runny! The rue needs to have more flour and I used 4 cans of chicken stock and that was too much. I had to get creative to thicken it the best I could but it was still a fail!