Salt, to taste (chicken broth has lots, so be careful)
1/4 lb margarine (or butter if using milk)
1 stalk celery, minced
1 C all purpose flour
1 1/4 lb cooked chicken meat, ground in food processor or blender
BREADING-
2 eggs
2 C milk (or the rest of the evap milk)
1/8 t salt
3 C all purpose flour
3 C plain bread crumbs
GRAVY-
See recipe for Chicken Gravy
Instructions
Croquette Batter-
In a heavy pot, heat the milk and stock on the stove and then add white pepper, fresh parsley and salt, if needed. In a separate heavy pot melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
Breading Croquettes-
Shape 3 ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the eggs, milk and salt. Dip the croquettes in the egg wash then into flour and let stand a few minutes. Finish breading by dipping the croquettes back into the egg wash and then rolling in bread crumbs.
Cooking-
Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown (2 to 3 minutes). Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
Serving
Suggestions
On mashed potatoes, with gravy with your favorite vegetable and a big glass of milk
Originally Submitted
8/21/2012
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