| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 2 | (1-1/2 to 2 lb) broilers | |
| Boiling; salted water | ||
| 1 | tb | Minced onion |
| 1/4 | c | Butter |
| 1/3 | c | Flour |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Dry milk |
| 1 | Egg; beaten | |
| 1 1/2 | c | Bread crumbs |
| Pure vegetable oil | ||
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1/2 | ts | Curry powder |
| 1/4 | ts | Salt |
| 1 1/2 | c | Chicken broth |
INSTRUCTIONS
Cook boilers in water to cover for 45 minutes, or until tender. Reserve broth. Remove chicken from bones; chop. You should have 6 cups. Saute onion in 1/4 cup butter until soft. Stir in flour, salt and pepper. Cook until bubbly; remove from heat. Stir in milk. Cook on medium, stirring constantly, until thickened and bubbly. Add chicken. Spread in shallow pan; cover and chill several hours. Divide mixture into 8 portions. Shape each into a round, slightly tapered shape. Dip each croquette into egg, then roll in crumbs to coat evenly. Let dry about 15 minutes. Fill deep fat gryer or large saucepan 2/3 full of oil. Heat to 375. Fry croquettes for 2-3 minutes until golden brown; drain. Melt 3 tablespoons butter in saucepan; add flour, curry powder and salt. Cook 1 minute. Add broth and stir until thick and bubbly and serve over chicken. MRS JOHNNY PHIPPS (MARY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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