Ingredients
- 2 oz butter
- 2.5 oz AP flour
- 0.5 qt chicken stock
- 5 oz shredded chicken
- egg whites (whisk until liquefied)
- breadcrumbs
Directions
- Melt butter on medium heat, add flour, stir, and cook for 1-2 minutes. Make a blond roux.
- Slowly whisk in the chicken stock until it is fully incorporated. Cook for 3 minutes on low heat, stirring occasionally.
- Add shredded chicken, and chill overnight.
- With a 2 oz scoop, scoop out the mixture onto a cutting board dusted with breadcrumbs to prevent it from sticking to the board.
- Roll the mixture to shape on some breadcrumbs to prevent sticking and create a 3″ tube shape.
- Dunk croquette in egg whites and roll it in the breadcrumbs. Set aside.
- Freeze overnight.
- Fry in oil that is at 325ºF until golden brown.
- Serve with mustard of choice.
灌南在线
European-Cup-buying-sales@katarre.com
Sun-City-app-download-billing@iconfuture.net
Crown-Sports-marketing@zlmmc8.com
天下游官网
学术不端网
皇冠体育app
买球平台
太阳城app
天津海运职业学院
体育博彩
ag8亚游
Crown-app-Download-contact@tdwang.net
Sun-City-media@turuntilataksit.net
宏晶科技
安庆房产网
Sun-City-app-careers@iconfuture.net
皇冠体育博彩
太阳城娱乐城
太阳城网址
沈阳音乐学院
诺德股份
生成随机密码
航凯电力
皇冠蛋糕
韶关欣欣旅游网
中华气功网
上海挂号网
伊森新材
东森购物网
中船科技
1234网址导航
广西建设职业技术学院
站点地图
河北金融学院