Cooking Tips – Chicken Rice Nuggets

Chicken Rice Croquettes

Equipment: Shallow pans, 3-gallon stockpot, 18″ x 26″ flat pans

Serving Size: 2 croquettes

Yield: 50 servings

Oven temperature: 375°F.

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)

– Onion finely chopped 1/2 cup

– Salt 2 tablespoons

– Chicken fat, butter or margarine 3 cups

– All purpose flour 3 cups

– Ground cooked chicken 9 pounds

– Eggs, lightly beaten 6

– Milk 1 quart

– Dry breadcrumbs 2 quarts

– Melted fat or vegetable oil as needed

Process:

1. Blend the chicken broth base with water. Measure 1 gallon into a pot and bring to a boil. Add rice; cover and cook until rice is tender. Drain if necessary.

2. Combine rice, onions, and salt.

3. Melt the fat in a saucepan, mix in the flour until smooth, and add 2 quarts of reserved chicken broth. Cook over low heat, stirring constantly, until thickened.

4. Stir the rice and ground chicken into the thick sauce. Cool completely.

5. Using No. 12 scoop, shape chilled mixture into 100 patties. (Make round, cylindrical or triangular).

6. Combine the eggs and milk in a shallow saucepan. Place the breadcrumbs in another shallow saucepan. Dip the croquettes first in the egg-milk mixture, then roll them in crumbs, coating well.

7. Arrange the croquettes in well-greased baking pans and brush lightly with melted fat. Bake at 375° for 30 minutes or until well browned. Flip once for even browning.

8. Serve with chicken sauce or mushroom sauce.