Chicken Croquettes

2 1/2 cups finely chopped chicken
1 cup finely chopped celery
1/2 cup finely chopped onion
1 tsp. allspice
1/2 cup milk
1/2 cup chicken broth
3 tbsp. butter
3 tbsp. flour
1/2 cup breadcrumbs
3 tablespoons oil

white sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add flour and cook, stirring for 1 to 2 minutes without browning. Salt and pepper to taste. Gradually whisk in milk and chicken broth, stirring constantly, until smoothed and thickened. Remove from heat and let cool for 10 minutes. In a large bowl, blend chicken, celery, onion, and allspice. Add cooled white sauce and blend. Salt and pepper to taste. Let chill in refrigerator for 2 hours or overnight. Shape chicken croquettes into 2-1/2" balls and roll in breadcrumbs. Heat oil in large skillet and fry chicken croquettes until browned. Approximately 15 minutes. You can at this point put the croquettes in the oven to keep them warm. Place the croquettes on a cookie sheet and cover with foil and place in a 200 degree warmed oven to keep warm until ready to serve.

SAUCE FOR CROQUETTES AND POTATOES:

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup chicken broth

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add flour and cook, stirring for 1 to 2 minutes without browning. Gradually whisk in milk and broth, stirring constantly, until smoothed and thickened.

Source:
Dinner Planner


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