CHICKEN CROQUETTES
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
- Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
- For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
- Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
THE FUNKY CHICKEN CROQUETTE
This is a easy peasy recipe.. it doesnt have amounts cause it really doesn't need them.. Use your taste buds and some common sense and I hope you enjoy it :D
Provided by Staci Smith @staciysmith
Categories Chicken Salads
Number Of Ingredients 15
Steps:
- Make chicken salad by draining the canned chicken.. break it up in a bowl and add finely diced green onion and celery.. Add. Black pepper, garlic, and onion powder, and mix all.. Add enough mayo to make nice and moist, and chili paste and crystals to taste. Combine well.
- Mix your chicken salad together with left over mashed potatoes. If the potatoes are too dry prior to mixing, heat in microwave having added a little milk until just soft). When you have mixed the chicken salad and potatoes together well, form into patties. Combine some flour and panko crumbs in a dish.. Lightly dust the patties with this mixture and set aside on a plate.
- Heat Olive oil in a skillet on medium heat. When oil is hot, add your patties, don't crowd the skillet. When golden brown one side, flip and brown other side.. Do not flip more than twice at most ! Remove from pan and allow to set on a paper towel covered plate. Top with a tad of shredded cheese and serve. OR if you're really feeling froggy, toast some good bread, give a lite coat of mayo, add some sliced tomato and or avocado and one of your croquettes, and then PRESS the sammie..... MMMM MMMMM GOODNESS!
CHICKEN CROQUETTES
Provided by Food Network Kitchen
Categories appetizer
Time 3h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
- Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
- Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl.
- Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
- Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
Steps:
- Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
- Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
CHICKEN CROQUETTES (CROQUETTES DE VOLAILLE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer, main course
Time 50m
Yield 16 croquettes
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken. Discard the skin and bones.
- Chop the chicken meat finely. There should be about two and onehalf cups. Set aside.
- 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.
- Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 288 milligrams, Sugar 1 gram, TransFat 0 grams
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