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Grandma Morgan's Chicken Chops
Put chicken in large pot and cover with water. Add chopped onion and celery. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, cool, shred, and chop. Save the broth. Mix cooked chicken with thick white sauce, using as much chicken as possible. Put mixture into refrigerator until cool. When cool take 3/4 cup of mixture or an ice cream scoop, and shape it into a ball. Dip in beaten egg and milk. Roll ball in cubed day old bread until covered. Place in freezer. When frozen, place one at a time in hot cooking oil (425°) until brown (about 1 minute). Place in baking pan and bake one hour at 375°. Or...instead of deep frying you may place in a baking dish and drizzle with melted butter. Bake for 1 hour or until nicely browned. Serve with mushroom sauce. Mushroom Sauce Remove the onion and celery from the saved chicken broth. Add fresh chopped mushrooms or a 4 ounce can of mushrooms. Add mushroom soup. Thicken if needed. June/July 2006 issue of Dragon Tales |
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