Chicken croquettes #1

Yield: 6 Servings

Measure Ingredient
2 \N (1-1/2 to 2 lb) broilers
\N \N Boiling; salted water
1 tablespoon Minced onion
¼ cup Butter
⅓ cup Flour
1½ teaspoon Salt
¼ teaspoon Pepper
2 cups Dry milk
1 \N Egg; beaten
1½ cup Bread crumbs
\N \N Pure vegetable oil
3 tablespoons Butter
3 tablespoons Flour
½ teaspoon Curry powder
¼ teaspoon Salt
1½ cup Chicken broth

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.



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, .

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