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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 cup milk |
1 cup fresh chicken stock (canned broth may be substituted) |
1/4 teaspoon white pepper |
2 teaspoons freshly chopped parsley leaves |
salt, to taste (only if using fresh chicken stock) |
1/4 pound butter |
1 stalk celery, minced |
1 cup all-purpose flour |
1 1/4 pounds chicken meat, cooked and ground in food processor |
2 eggs |
2 cups milk |
1/8 teaspoon salt |
3 cups all-purpose flour or cracker meal |
3 cups bread crumbs |
3 tablespoons butter |
2 cups chicken stock |
3 tablespoons all-purpose flour |
2 teaspoons chopped fresh parsley leaves |
pinch white pepper and salt |
salad oil or liquid shortening, for frying |
mashed potatoes, for serving |
Directions:
1. Croquette Batter:
2. 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.
3. Breading Croquettes:
4. 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.
5. Chicken Gravy:
6. Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste (if fresh stock was used).
7. Cooking:
8. 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.
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