Chicken Rice Croquettes
Equipment: shallow pans, 3-gallon stock pot, 18" x 26" sheet pans
Serving Size: 2 croquettes
Yield: 50 servings
Oven Temperature: 375°F.
Pot Stock
Ingredients:
Quantities:
- Chicken-flavored soup base 1/2 cup
- Hot 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 vegetable oil as needed
Procedure:
1. Blend chicken soup base with water. Measure 1 gallon into stock pot and bring to a boil. Stir in rice; cover and cook until rice is tender. Drain if necessary.
2. Combine rice, onions, and salt.
3. Melt fat in stock pot, blend 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 30 minutes or until nicely browned. Turn once for even browning.
8. Serve with chicken gravy or mushroom sauce.
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