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Chicken Croquettes Recipe

Written on Friday, December 9, 2016 | 2:49:00 PM



MAKES : 30

Ingredients : 
- 700ml whole milk
- 1 small onion
- 3 cloves
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tbsp olive oil
- 75g butter
- 1 onion, very finely chopped
- 200g plain flour
- 200g cooked chicken, finely chopped
- 1 tbsp finely chopped parsley
- 2 eggs
- 150g fine breadcrumbs
- vegetable oil, for brushing and deep-frying
- sea salt and freshly ground black pepper

Preparation Method :
1) Put the milk in a saucepan. Stud the onion with the cloves and add it to the milk with the bay leaf and peppercorns. Heat the milk to just below boiling point, then remove the pan from the heat and leave the milk to infuse until cool. Strain the milk, discarding the aromatics and any skin.

2) While the milk is cooling, make the roux. Heat the oil and butter in a saucepan. When the butter has melted, add the onion with a pinch of salt and sauté very gently until soft and translucent. Stir in 100g of the flour and keep stirring for a couple of minutes to cook. Start incorporating the milk, a little at a time, stirring after every addition. Season with salt and pepper, then mix in the chicken and parsley.

3) Line a roasting tin with cling film and brush it with oil. Spread the croquette mix over evenly – it should be about 2.5cm thick. Cover it with another sheet of oiled cling film. When the mixture has cooled, put it in the fridge and leave it for several hours, but preferably overnight. When you’re ready to cook the croquettes, remove the mixture from the dish, using the cling film to transfer it to a flat surface. Cut the mixture into 30 even strips.

4) Put 50g of the remaining flour in a shallow bowl, beat one of the eggs in another, and half the breadcrumbs into a third bowl. Take each strip of croquette and shape it into a sausage. Dip it in the flour, dust off any excess, then dip it in the egg. Finally, roll it in the breadcrumbs. Replenish the flour, egg and breadcrumbs half way through making your croquettes so things don’t get too messy.

5) Chill the croquettes again just to firm them up a little. You can also freeze them at this stage. To cook, half fill a deep fryer or saucepan with oil and heat to 180°C. If you don’t have a thermometer, test the oil by adding a cube of bread – it should turn brown in 30 seconds. Fry the croquettes a few at a time – don’t overcrowd the pan – for 3–4 minutes until they are a rich golden brown. Drain them on kitchen paper and serve hot.




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