Chicken Croquettes

Ingredients

Croquettes:

• 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

Breading:

• 2 eggs
• 2 cups milk
• 1/8 teaspoon salt
• 3 cups all-purpose flour or cracker meal
• 3 cups bread crumbs

Chicken Gravy:

• 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

Croquette Batter:

Directions

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.

Breading Croquettes:

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.

Chicken Gravy:

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).

Cooking:

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.