BEST CHICKEN CROQUETTES RECIPE RECIPES

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.

Steps:

• To poach chicken, place onion, carrots, celery and bay in a pot
• Add chicken, cover with water and bring to a boil
• Season with salt and reduce heat to simmer; poach at gentle, low rolling boil for 1 hour
• Remove chicken and let cool
• Strain stock, simmer 30 minutes more and strain again
• Remove chicken from bones and separate from skin
• Chop chicken meat and add to food processor; pulse to fine-chop
• You should yield about 2 1/2 cups chopped meat
• Cool in refrigerator in a large mixing bowl
• For the croquettes, heat butter in a skillet over medium heat
• Add onions and garlic, and season with salt, pepper, thyme, cayenne pepper, and nutmeg
• Stir 5-6 minutes to soften, add flour and whisk 1 minute
• Whisk in 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 temp 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 countertop fryer to 360F to 365F
• Heat oven to 275°F and place a wire rack in a rimmed baking sheet
• Combine remaining breadcrumbs with Panko, parsley and cheese in a shallow dish
• Beat egg with water in a second shallow dish
• For the gravy, melt butter in a saucepot or skillet over medium to medium-high heat
• Whisk in flour, cook 1-2 minutes, add stock and let thicken
• Season with Worcestershire, salt and pepper
• Ladle some gravy into egg yolk to temper then add back to gravy, adjust seasoning to taste and reduce heat to low
• Use a conical ice cream scoop to form a pyramid shape or use damp hands to roll balls and form 12-15 croquettes
• Turn croquettes in egg wash then gently press breading mixture evenly all over the croquettes
• Fry croquettes 3-4 at a time until deeply golden, turning conical shapes gently as they cook to evenly brown, 5-6 minutes per croquette
• Keep croquettes warm in oven on rack until ready to serve
• Serve croquettes topped with gravy