• 2 oz butter
  • 2.5 oz AP flour
  • 0.5 qt chicken stock
  • 5 oz shredded chicken
  • egg whites (whisk until liquefied)
  • breadcrumbs


  1. Melt butter on medium heat, add flour, stir, and cook for 1-2 minutes. Make a blond roux.
  2. Slowly whisk in the chicken stock until it is fully incorporated. Cook for 3 minutes on low heat, stirring occasionally.
  3. Add shredded chicken, and chill overnight.
  4. With a 2 oz scoop, scoop out the mixture onto a cutting board dusted with breadcrumbs to prevent it from sticking to the board.
  5. Roll the mixture to shape on some breadcrumbs to prevent sticking and create a 3″ tube shape.
  6. Dunk croquette in egg whites and roll it in the breadcrumbs. Set aside.
  7. Freeze overnight.
  8. Fry in oil that is at 325ºF until golden brown.
  9. Serve with mustard of choice.
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