2 (8-ounce) chicken breasts, boned and skinless
1 small onion, quartered
1 bay leaf
Salt
Water to cover
1 tablespoon butter
3 cups plus 1 tablespoon flour
1 cup plus 3/4 cup milk
1/2 cup minced onions
2 teaspoons chopped garlic
2 tablespoons chopped green onions, (green part only)
2 teaspoons finely chopped fresh parsley leaves
Dash of hot sauce
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons lard
1 egg
Solid vegetable shortening for deep-frying
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