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  Category: Dutch
  Author: Ric Cunningham,, New York State
  Date: 8/21/2010
  Hits: 578
Serving size: 25
Recipe note: This as developed after spending a summer in Brabant for business and finding an old family cookbook with the basic procedure. It is always a hit. In the Buffalo/Niagara region if its deep-fried it must be good.

Preparation time: 2 hours

1 pound chicken cooked and chopped
8 tablespoons butter
1 ¼ cups flour
4 cups of chicken stock
fresh herbs (chives, parsley)
¼ cup finely minced onion
2 cloves garlic (finely minced or roasted)
1 teaspoon Maggi seasoning
egg whites
bread crumbs
oil for frying
Prepare a roux with butter and flour.
This mixture will be much thicker than a standard roux.
Cook onion and garlic in roux until soft and fragrant.
Add stock and thicken.
Remove from heat.
Add ¼ cup each fresh herbs (chives, parsley) .
Add Maggi seasoning.
Add chicken.
Place in a bowl and refrigerate thoroughly, at least 4 hours.
At this point you should have what looks like very thick gravy.
Roll into 1-inch balls.
Coat with egg whites then bread crumbs.
Deep fry for 4 minutes or until well browned.

This is traditionally served with a spicy mustard or spicy mayonnaise while socializing after the work week is done.
This is actually upsized from the original I found. But the ratio for the roux and stock should always be 2 tablespoons butter to 5 tablespoons flour to 1 cup of stock.
I prepare this as a double or triple batch all at one time and freeze on a sheet tray then place in bags for later use.
Variations in my house include Smoked chicken with smoked chicken stock, veal with veal or beef stock, and smoked duck.
Any variation of base ingredient and an appropriate stock can be substituted.

Reformatted from a recipe submitted to
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