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.
福建移动校讯通
棋牌游戏
亿企广告联盟
体育平台
Galaxy-Macau-media@precomedia.com
北京红旗软件有限公司
nba竞猜
Buying-website-help@minnovarc.net
LOL-peripheral-betting-sales@4wzone.net
澳门银河
皇冠体育
巴黎人
Electronic-demo-info@ovationtech.net
美高梅app下载
中公泰安人事考试信息网
我要去哪
Sands-Macao-hr@visitnordnorge.com
Puck-break-help@shwctied.com
电子试玩
CQ9电子
若雨中文网
21打工网
中国美酒招商网美酒品牌专题
河南理工大学教务处
金华天气预报
花瓣网
高平广电网
南浔人才网
昆明欣欣旅游网
十堰天气预报
医联网
中国烟草网络学院
Trendiano 官方网站
社保网
网上挂号预约挂号