Chicken croquettes (Croquettes de volaille)
Updated September 7, 2015
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cooked three-pound chicken (see recipe)
4 tablespoons butter
½ cup finely chopped onion
1 teaspoon finely minced garlic
6 tablespoons plus ¼ cup flour
2 cups fresh or canned chicken broth
¼ cup heavy cream
4 egg yolks
A pinch to 1/16 teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
Salt, if desired
Freshly ground pepper
1 cup fine, fresh bread crumbs
1 egg
3 tablespoons water
Oil for deep frying
Mushroom sauce (see recipe), optional
Nutritional analysis per serving
6 grams carbs; 115 milligrams cholesterol; 374 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 348 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the meat from the chicken. Discard the skin and bones.
- Step 2
Chop the chicken meat finely. There should be about two and onehalf cups. Set aside.
- Step 3
Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour. Stir with a wire whisk. Add the chicken broth and cream, stirring vigorously with the whisk. Add the yolks and cook about 30 seconds, stirring. Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs.
- Step 4
Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled.
- Step 5
Divide the mixture into 16 equal portions. Shape each portion into a round. Roll the rounds in the remaining one-quarter cup of flour. Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes.
- Step 6
Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
- Step 7
Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with mushroom sauce.
Private Notes
Comments
Also, it would help to note the target temperature for the oil for frying (I used 350 degrees, which seemed to work as long as you let the oil return to temperature between batches). I also found that the dredging flour and bread crumbs both came up short of need (go with 1/3 cup of flour and 1-1/2 cups of bread crumbs).
The flavor is terrific, but the recipe itself could use some clarification. The time required for the mixture to cool down and set is considerable and should be noted for planning purposes -- it took my bowl a little over an hour before the mix could be handled effectively (which blows away the 50 minute time estimate).
A good recipe but be forewarned...ratio of liquid to solids is way off...add the sauce sparingly.
I cooked this exact recipe over twenty-five years ago from a newsprint clipping and came across it in my file today. I must have guessed correctly at the quantity of oil needed and temperature, because the result was superb. The recipe is on my to-do list to make again.
Can you use ground chicken instead of diced whole chicken?
Do you need to temper the eggs before adding?