| 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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