HOMEMADE CHICKEN CROQUETTES
The homemade chicken croquettes , is that product that catalogs a restaurant. It is said among the chefs that, just by trying one of an establishment we can already know in advance if the food of a restaurant will be good or not. Here, we are going to make some chicken croquettes, creamy and delicious. In this case, we will make them with the leftovers of a roast chicken but, it can be done with the leftovers of a broth or with some breasts cut and previously sautéed. Its origins, like many of the dishes we have today, we owe to the French. How to make homemade chicken croquettes:
INGREDIENTS FOR ABOUT 20 HOMEMADE CHICKEN CROqUETTES
- Remains of a roasted chicken or with which broth has been made, or some sautéed chicken breasts: About 150-200 g
- half an onion
- 100g of Flour
- 100g Butter (or olive oil)
- 700ml of milk
- 300 ml of Nata
- Breadcrumbs and two or three eggs for breadcrumbs
- Salt, black pepper and any other condiment that you want to add
RECIPE OF THE HOUSE CHICKEN CROQUETTES:
1.- The first thing to make our creamy chicken croquettes is to mix in a pot the milk, the cream, the carcass of the chicken without the meat (that we will have reserved very thinly cut) and a little of the juice of the roast (or a chorretín of broth, if that is what you have done with the chicken) and put it to heat, trying to never get to boil.
2.- While the mixture is heating up, in another tall pot, put the butter or the olive oil, add the finely chopped onion and let it simmer for at least 10 minutes. Then we add the flour (to the mixture of a fat and flour, it is called roux), and on a weak fire we stir for a couple of minutes to remove the raw flavor of the flour.
3 .- Now, we toss the chicken very finely chopped and then a spoonful of milk with cream and move briskly with a rod. Always on a gentle fire. When the milk has been integrated into the mixture, we return to another ladle. And so on until we have all the milk.
4.- Let boil the bechamel for 10 more minutes, stirring constantly.
5. - Now, turn off the heat, let the sauce is tempered and, when it has cooled, cover it and let it rest in the refrigerator, at least for 6 hours. If it is a whole night, better.
6.- It's time to shape our chicken croquettes. We give them shape with our hands or with two spoons. Personally I think that, the smaller we make them, the tastier we will be but, the size is optional. We passed them through beaten egg, bread crumbs, we finished shaping them with our hands and frying them with plenty of oil, over a high heat. And to taste an authentic delicacy!
And ready! Try making these homemade chicken croquettes at home, and you will see how successful you are!
0 comments:
Post a Comment