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Chicken Puffs
Ingredients
Yield: 4 Dozen
1 pound deboned cooked chicken (cut in large chunks)
1/4 cup packed parsley sprigs
1 cup chicken broth
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1/2 teaspoon each, salt and celery seed
1/4 teaspoon each, dry mustard and onion powder
1 cup flour
4 eggs
Directions
Place large chunks of chicken and parsley in work bowl and using S-blade, pulse until finely chopped. Remove and set aside.
In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil.
Stir the four seasonings into flour. When broth reaches a boil, add flour all at once. Stir until the dough forms a ball.
Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg.
Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes.
Chicken Puffs
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
Yield: 4 Dozen
1 pound deboned cooked chicken (cut in large chunks)
1/4 cup packed parsley sprigs
1 cup chicken broth
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1/2 teaspoon each, salt and celery seed
1/4 teaspoon each, dry mustard and onion powder
1 cup flour
4 eggs
Directions
Place large chunks of chicken and parsley in work bowl and using S-blade, pulse until finely chopped. Remove and set aside.
In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil.
Stir the four seasonings into flour. When broth reaches a boil, add flour all at once. Stir until the dough forms a ball.
Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg.
Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes.
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