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.
澳门太阳城
曼荼罗
皇冠app下载
恩鹏健康
亿告
海鑫科金
Crown-Sports-info@jyycl.com
网赌平台推荐
European-Cup-buying-platform-contact@shandonghotspot.com
洛克王国旋风辅助 官方网站
pp-electron-careers@tou18.com
Sport-Venetian-feedback@tassahil.net
Online-gambling-contactus@shunhuiart.com
北国网文化频道
365体育
中国常州网
赌博平台
黄冈房地产网
私房团
沙巴官网
绍兴网
天涯人力网
杜比实验室
淮阳论坛
武术百分
华南农业大学珠江学院
OFweek机器人网
联动设计
兰州大学教务处
松下电器
SOSG动漫网
济南大学本科招生网
站点地图
新乡人才网
德化作文网