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.
Crown-app-Download-billing@colleensflowercellar.com
菠菜平台
CQ9-electron-sales@dbatutor.com
海购丰运
线上赌博app
陌上花
体育博彩
纽约全一快递公司
皇冠体育
荷花网
Galaxy-Macau-marketing@25674.net
The-Venetian-official-website-service@verticalcitiesasia.com
皇冠体育
bbin-video-feedback@hairstylescn.com
太阳城官方网站
王力集团
日照大众网
澳门威尼斯
亚游国际
沙巴官网
溯源佛教网
中国家电网论坛
广东建设信息网(政务版)
巴士天涯明月刀
史丹利化肥股份有限公司
18183手机游戏网
华金证券
微量网
畅途网广州频道
去秀网
大连本地宝
骂人宝典
中国食品报网
站点地图
旭途旅游
Notifications