ChariDeal Recipe Of The Day....
Buffalo Chicken Cheese Balls (& chicken soup?)
3 lbs boneless chicken breast, poached
2 large onions, sliced
3-4 lbs carrots, quartered
2 bay leaves
6 stalks celery, halved legnthwise and then in thirds
1 Tablespoon chicken soup base
½ cup hot sauce
4 tablespoons butter, melted
2 teaspoons ground black pepper
½ teaspoon cumin
1 cup sharp Cheddar, shredded
2 cups Monterey Jack, shredded
½ cup freshly sliced scallions
2 cups all-purpose flour
6 eggs, lightly beaten
4 cups panko bread crumbs
Canola oil, for frying
Blue cheese dressing
Have oil heated to 350 degrees F.
In a large stock pot, over med-high heat, place the chicken, onion, 1 stalk celery (sliced thin), carrot, broth base, bay leaves, 2 tsp salt and 1 tsp pepper. Cover to 2 inches above the ingedients with warm water. Cook on simmer for 30 minutes stirring occassionally. Remove from heat and pick out chicken into a separate large bowl. Allow to cool until it is comfortable to handle. Shred the poached chicken and place ½ back in the Broth. (or you can use a store bought rotiseree chicken and pick the meat from the chicken and discard the skin).
With the remaining chicken in the large bowl, add the butter, hot sauce, ½ tspn pepper, cumin, cheese, and scallions. Toss to combine. Roll the chicken into golf ball size balls. Place the flour, eggs, and Panko in 3 separate bowls. Roll each ball 1st in the flour, then the egg and then the Panko & set aside.
When the oil is to temp fry the chicken balls in batches. Cook for about 1 ½ minutes per batch, until browned. Remove the chicken to paper towel lined cookie sheet to drain the excess oil. Serve the chicken with the dressing and celery pieces.
Use the broth, veggies and chicken as a tasty chicken soup...double duty!