1 Rotisserie Chicken (or any cooked chicken)
1/2 cup or Parmesan cheese or ground up pork rinds
Oil for frying, I use tallow.
1/2 stick of butter (1/4 cup)
1/2 package of Cream cheese (4 oz)
1/4 cup cream
1/4 cup chicken broth
Pick all meat and skin off of chicken and put in food processor to chop up. Mix in 2 raw eggs, then form into balls or patties. Deep fry until golden brown. Serve with sauce.
Basic Zero Carb Cream Sauce:
Melt Butter and cubed up cream cheese in sauce pan. Over medium heat whisk until smooth. Whisk in cream, then broth. If it is too thick add more broth.
- Add favorite seasonings to chopped chicken
- Saute 1/4 tsp favorite seasonings in the “sauce butter” prior to adding cream cheese (Garlic, Thyme or Rosemary would be good)
- Add 1 Tablespoon of mustard to finished sauce for a mustard cream sauce
- If you have left over Parmesan cheese from coating the croquettes you can put it in the sauce.