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Chicken Puffs
Ingredients:
1 lb. cooked chicken (1-1/2 cups finely chopped>
1/4 c. packed parsley sprigs
1 c. chicken broth
1/2 c. vegetable oil
1 tbsp. Worcestershire sauce
1/2 tsp. each, salt and celery seed
1/4 tsp. each, dry mustard and onion powder
1 c. flour
4 eggs
Directions:
1. Cut chicken in large chunks and using S-blade place chicken and parsley in work bowl and pulse until finely chopped. Remove and set aside.
2. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil.
3. Stire the four seasonings into flour. When broth reaches a boil, add flour all at once. Stire until the dough forms a ball.
4. Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg.
5. Stire in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450° F for 12 to 15 minutes.
Yield: 4 Dozen
*Recipe provided by Hamilton Beach.
