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.
新葡京娱乐场app
金沙娱乐城
Football-platform-sales@propertyhunter-realty.com
皇冠官方网站
北海人才网
博彩平台
99健康网减肥
桃花源记
室内儿童乐园
皇冠体育
澳门银河
飞象网
4399游戏吧
Crown-Sports-Betting-careers@169577.com
New-Portuguese-online-info@853961.com
澳门新葡京
宁海论坛
赌博平台
Venetian-platform-admin@lcsxhg.com
中企报盟信息科学研究院
商洛之窗
人头马官网
南昌大学图书馆
北方新闻网数字报
笑话集
90vs即时比分
军转网
美国la洛杉矶
性病大全网
点米科技
游惠宝
站点地图
邹城外宣网
中金在线股票个股频道
中国国际招标网