Chicken Croquettes, No. 1 Recipe

Title: Chicken Croquettes No. 1: A Classic Dish with a Twist

Chicken croquettes are a delightful and timeless dish that boasts a rich history and a versatile approach to cooking. These crispy and savory treats have been enjoyed by food enthusiasts for centuries. The recipe for Chicken Croquettes No. 1 combines flavorful ingredients and a simple cooking process that results in delectable golden-brown croquettes. With a slight twist, this recipe introduces a scrumptious addition: boiled brains. Prepared to perfection, these croquettes offer a unique and satisfying dining experience.

Fun Fact: Did you know that croquettes originated in France in the late 19th century? They were traditionally made with minced meat, poultry, or fish mixed with béchamel sauce and then shaped into cylinders or cones before being deep-fried.

Recipe: Chicken Croquettes No. 1

- 1/2 tablespoon all-purpose flour
- 1 tablespoon chicken fat (or butter, if preferred)
- 1/2 cup soup stock (chicken or vegetable)
- 1/2 teaspoon onion juice
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups finely chopped veal or chicken
- 1 pair of boiled brains, chopped finely
- 1 large egg, well-beaten
- Powdered bread or cracker crumbs, for coating
- Vegetable oil or chicken fat, for frying


1. In a saucepan, melt the chicken fat (or butter) over medium heat. Add the flour and stir continuously until the mixture turns golden brown, creating a roux.

2. Gradually pour the soup stock into the roux while whisking to prevent lumps from forming. Continue to whisk until the mixture thickens slightly.

3. Stir in the onion juice, lemon juice, salt, and pepper. Mix well to incorporate the flavors.

4. Now, add the finely chopped veal or chicken and the chopped boiled brains to the saucepan. Stir the mixture until all the ingredients are evenly combined.

5. Remove the saucepan from the heat and allow the mixture to cool. Once slightly cooled, stir in the well-beaten egg, ensuring it is thoroughly incorporated.

6. Transfer the mixture onto a flat dish. Place the dish in the refrigerator for approximately 1 hour or until the mixture becomes firm.

7. After chilling, shape the mixture into small cones or patties using your hands.

8. In a shallow bowl, beat an egg. Dip each croquette into the beaten egg, ensuring it is coated evenly.

9. Roll the coated croquettes in powdered bread or cracker crumbs to create a crispy outer layer.

10. Heat vegetable oil or chicken fat in a deep pot or skillet for frying. Make sure the oil is hot but not smoking.

11. Carefully place the coated croquettes into the hot oil, ensuring they are fully immersed. Fry until they turn a delicate golden brown color. Flip them occasionally to ensure even browning.

12. Once cooked, remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving.

Serving Suggestion:
Chicken croquettes are delightful on their own or can be paired with various dipping sauces such as garlic aioli, honey mustard, or tangy barbecue sauce. Serve them as an appetizer, snack, or even as a main course accompanied by a fresh garden salad or roasted vegetables.

Similar Recipe Dishes:
If you enjoyed Chicken Croquettes No. 1, you may also enjoy trying other croquette variations such as:

1. Salmon Croquettes: Substitute the veal or chicken with cooked salmon fillets, and adjust the seasoning accordingly. These croquettes offer a delicious seafood twist.

2. Vegetable Croquettes: Use a mixture of finely chopped vegetables such as carrots, peas, corn, and potatoes. Adding some grated cheese can also enhance the flavor.

3. Cheese Croquettes: Create a cheesy delight by using a combination of your favorite cheeses, such as cheddar, mozzarella, and parmesan. Serve them with a zesty tomato sauce for an extra burst of flavor.

Remember, the versatility of croquettes allows you to experiment with different flavors and ingredients, ensuring a delightful culinary experience every time. Enjoy!



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