Chicken croquettes #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (1-1/2 to 2 lb) broilers | |
| Boiling; salted water | ||
| 1 | tablespoon | Minced onion |
| ¼ | cup | Butter |
| ⅓ | cup | Flour |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Dry milk |
| 1 | Egg; beaten | |
| 1½ | cup | Bread crumbs |
| Pure vegetable oil | ||
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| 1½ | cup | Chicken broth |
Directions
Cook boilers in water to cover for 45 minutes, or until tender. Reserve broth. Remove chicken from bones; chop. You should have 6 cups. Saute onion in ¼ cup butter until soft. Stir in flour, salt and pepper. Cook until bubbly; remove from heat. Stir in milk. Cook on medium, stirring constantly, until thickened and bubbly. Add chicken. Spread in shallow pan; cover and chill several hours. Divide mixture into 8 portions. Shape each into a round, slightly tapered shape. Dip each croquette into egg, then roll in crumbs to coat evenly. Let dry about 15 minutes. Fill deep fat gryer or large saucepan ⅔ full of oil. Heat to 375. Fry croquettes for 2-3 minutes until golden brown; drain. Melt 3 tablespoons butter in saucepan; add flour, curry powder and salt. Cook 1 minute. Add broth and stir until thick and bubbly and serve over chicken.
MRS JOHNNY PHIPPS (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .