Cooking Tips – Chicken Rice Croquettes
Cooking Tips – Chicken Rice Croquettes …
Chicken Rice Croquettes
Equipment: shallow pans, 3-gallon stock pot, 18″ x 26″ sheet pans
Meal: 2 croquettes
Yield: 50 servings
Oven Temperature: 375°F.
Ingredients:
Quantities:
- Chicken-flavored soup base 1/2 cup
- Warm water 1 1/2 gallons
- Regular long grain rice 3 pounds (6 3/4 cups)
- Finely chopped onion 1/2 cup
- Salt 2 tablespoons
- Chicken fat, butter, or margarine 3 cups
- All-purpose flour 3 cups
- Ground cooked chicken 9 pounds
- Eggs, slightly beaten 6
- Milk 1 quart
- Dried bread crumbs 2 quarts
- Melted fat or oil as required
Procedure:
1. Blend chicken soup base with water. Measure 1 gallon into stock pot and convey into a boil. Stir in rice; cover and cook until rice is tender. Drain when necessary.
2. Combine rice, onions, and salt.
3. Melt fat in store pot, mix in flour until smooth and add 2 quarts reserved chicken stock. Cook over low heat, stirring constantly, until thickened.
4. Stir rice and ground chicken into thickened sauce. Chill thoroughly.
5. Using No. 12 scoop, form chilled mixture into 100 croquettes. (Make round, cylindrical, or triangular).
6. Blend eggs and milk in shallow pan. Place bread crumbs in another shallow pan. Dip croquettes first in egg and milk mixture, then roll in crumbs, coating well.
7. Arrange croquettes on well-greased sheet pans and brush lightly with melted fat. Bake in 375° oven for a half-hour or until nicely browned. Turn once for only browning.
8. Serve with chicken gravy or mushroom sauce. … [-]
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