Chicken Croquettes



For the chicken:

 


Two and 1/2 Cups Cooked, Chopped and Cooled Chicken 

 

For the croquettes

 

  • 4 tablespoons butter
  • 1 small onion, very finely chopped
  • 1/4 cup chopped celery
  • Salt and pepper
  • 1/2 teaspoon Bells All Natural Seasoning
  • 6 tablespoons flour
  • 2 cups chicken stock
  • 1/3 cup of cream.  ( I use 1/2 and 1/2 )
  • 4 egg yolks
  • 1 cup fine breadcrumbs, divided
  • 1/2 cup panko breadcrumbs
  • A small handful of flat leaf parsley, very finely chopped
  • About 1/3 cup grated Parmigiano Reggiano cheese (a couple small handfuls)
  • 1 extra-large  egg
  • 1/4 cup water
  • Frying oil

For the gravy:

  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 1/2 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • Salt and black pepper
  • 1 extra-large egg yolk, beaten



Preparation


For the croquettes, heat the butter in a skillet over medium heat. Add the onion and Celery and season with salt, pepper and Bells Seasoning. Stir for 5-6 minutes to soften, then add the flour and whisk for 1 minute. Whisk in the chicken stock, then cream. Add some to a small bowl with the egg yolks to temper, then add everything back to the sauce and let thicken. Remove from heat and stir in about 1/2 cup breadcrumbs – the sauce should be very thick. Let cool, then pour room temperature sauce over cold chicken. Combine and chill at least 1 hour more.


Heat a few inches of oil in a Dutch oven or in a counter top fryer to 360°F-365°F.


Pre-heat the oven to 275°F and place a wire rack in a rimmed baking sheet.


Combine the remaining breadcrumbs with the panko, parsley and cheese in a shallow dish. Beat the egg with water in a second shallow dish.


For the gravy, melt the butter in a sauce-pot or skillet over medium to medium-high heat. Whisk in the flour, cook for 1-2 minutes, then add the stock and let thicken. Season with Worcestershire sauce, salt and pepper. Ladle some gravy into the egg yolk to temper, then add back to the gravy; adjust the seasoning, to taste, and reduce the heat to low.


Use an ice cream scoop to form shape or use damp hands to roll balls and form 12-15 croquettes. Turn the croquettes in the egg wash, then gently press the breading mixture evenly all over the croquettes. Fry the croquettes 3-4 at a time until deeply golden, turning the conical shapes gently as they cook to evenly brown, 5-6 minutes per croquette.


Serve croquettes topped with gravy with Mashed Potatoes and Parsnips and Caramelized Onion Green Beans alongside


This recipe is adapted from Rachael Ray 

Comments