How do you make Chicken Croquettes YOUR way?!
1 rotisserie chicken pulsed in the food processer
2 stalks celery fine dice
1 med red onion fine dice
4 c unseasoned or seasoned bread crumbs
1 pint half n half
2 c home made chicken stock from rotisserie carcass" boiled down"
Combine chicken celery and onion in bowl and let sit over night
Remove chicken mixture from the fridge and let come to room temp for 30 mins, in this time add garlic powder, yellow mustard for binding, 1 egg, 1/4 c bread crumbs, salt and pepper.
Combine really well using a fork and make in to 1 in thick patties. Or Roll in to a Cone shape. I make a pattie as I thought it would be more kid appealing.Make your own white gravy and mashed potatoes, fry patty and serve
Answers: I made them for tonight for dinner and I thought they where excellent. But got ho hum answers from the rest of my family. So Im curious how you make then and please I have recipes for them so dont give me that. I wanna know what you put in them when you make them. Heres mine below
1 rotisserie chicken pulsed in the food processer
2 stalks celery fine dice
1 med red onion fine dice
4 c unseasoned or seasoned bread crumbs
1 pint half n half
2 c home made chicken stock from rotisserie carcass" boiled down"
Combine chicken celery and onion in bowl and let sit over night
Remove chicken mixture from the fridge and let come to room temp for 30 mins, in this time add garlic powder, yellow mustard for binding, 1 egg, 1/4 c bread crumbs, salt and pepper.
Combine really well using a fork and make in to 1 in thick patties. Or Roll in to a Cone shape. I make a pattie as I thought it would be more kid appealing.Make your own white gravy and mashed potatoes, fry patty and serve
BAKED CHICKEN CROQUETTES
CROQUETTES:
1 chicken bouillon cube
3 tbsp. boiling water
1/2 c. mayonnaise
1/2 tsp. salt
1 tsp. grated onion
1 c. soft bread crumbs
1/4 c. dry bread crumb s 2 c. cooked chicken
Dissolve cube in water. Combine next 3 ingredients; stir in bouillon. Add chicken and soft crumbs. Shape into 6 small croquettes with wet hands. Dip in dry crumbs to coat. Place on ungreased sheet and bake at 450 degrees for 15 minutes.
SAUCE:
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk
Cheddar to taste
Melt butter over low heat. Stir in flour and salt until smooth. Add milk. Stir constantly over medium heat until thickened. Stir in cheddar if desired.
JM
i havent really made it yet, but i found this recipe...im sorry! hope i helped!
3 pounds boneless, skinless chicken breasts
Salt
Black pepper
Cayenne
Pinch dry thyme leaves
8 tablespoons butter
3 stalks celery, finely diced
1/2 red onion, finely diced
2 cloves garlic, minced
1/2 cup flour
1 cup milk (approximately), heated
2 tablespoons roughly chopped parsley
Panko bread crumbs
White pepper
Oil, for deep-frying
Creamed Mushrooms, recipe follows
Preheat the oven to 400 degrees F. Rinse and dry chicken breasts. Place on a baking sheet and season with salt, black pepper, cayenne, and dry thyme leaves. Roast until just cooked through, about 15 minutes. Set aside to cool.
Melt butter in a saute pan on top of the stove. Add celery and onion, with a pinch of salt and pepper, and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Add flour and stir to coat vegetables well. Cook, stirring often, for about 3 more minutes. Slowly pour in milk, while stirring or whisking. After milk is incorporated, simmer at least 10 minutes.
Cut reserved chicken in large pieces, place in the food processor and pulse until finely chopped. Place in a bowl and pour sauce with vegetables over chicken. Add parsley and mix thoroughly. Make a test croquette by rolling a small amount in bread crumbs, then deep-frying. Adjust seasoning, to taste, with white pepper.
Form chicken mixture into balls, then roll in bread crumbs. Refrigerate and let the croquettes set for at least 1 hour before deep-frying in 325 degree F oil until golden brown. Drain and serve with Creamed Mushrooms.
Creamed Mushrooms:
4 tablespoons butter
1/2 small red onion, minced
Salt
Pepper
Pinch dry thyme leaves
1 clove garlic, minced
2 scallions, thinly sliced
Dash sherry
4 tablespoons flour
1 cup milk, heated
1 pound button mushrooms, thinly sliced
1 teaspoon chopped flat-leaf parsley
Heat butter in a saute pan on top of the stove. Add onion with a pinch of salt, pepper, and dry thyme leaves and cook until transparent, about 3 minutes. Add garlic and scallions and cook 1 minute more. Splash with a bit of sherry and cook until evaporated. Stir in flour and cook 1 minute. Slowly stir in milk. Add mushrooms and cook about 20 minutes. Remove from heat and add parsley. Season, to taste, with salt and pepper.
I love to cook, it sounds like maybe there is too much bread crumbs & liquid that take away from the flavor of the roasting process....?
This is mine way of cooking it
Chicken Croquettes and Mushroom Sauce
6 (4 ounce) skinless boneless chicken breast halves
1 stalk celery , cut into 1 inch pieces
1 medium carrot , cut into 1 inch pieces
1 small onion , cut into 1/2 inch slices
2 cups water
1/2 cup diced celery
1/2 cup diced onions
vegetable oil cooking spray
1/2 cup egg substitute (2-3 eggs)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/2 cup skim milk
1/2 cup cracker crumbs
1/4 teaspoon paprika
Mushroom Sauce
2 cups sliced mushrooms
2 tablespoons margarine , melted
2 tablespoons flour
1 cup reserved chicken broth
1/8 teaspoon salt
1/4 teaspoon pepper
Directions
1Combine first 5 ingredients in a large saucepan; bring to a boil.
2Cover, reduce heat, and cook 15 minutes or until chicken is tender.
3Remove chicken from broth; strain broth, reserving 1 1/2 cups.
4Set aside.
5Position knife blade in food processor bowl.
6Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth.
7Set aside.
8Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
9Remove from heat.
10Stir in chicken, egg substitute, salt, and pepper.
11Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
12Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
13Stir sauce into chicken mixture; shape into 6 croquettes.
14Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
15Bake at 375* for 30 minutes or until thoroughly heated.
16Serve with Mushroom Sauce.
17Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
18Add flour, stirring until smooth.
19Cook 1 minute, stirring constantly.
20Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
21Stir in salt and pepper.
22Yield: 1 1/2 cups.