KEFTIKES DE POYO (CHICKEN CROQUETTES)
Provided by Henry Kamm
Categories dinner, main course
Time 45m
Yield 15 to 20 croquettes
Number Of Ingredients 8
Steps:
- Poach the chicken breasts in very little water until the meat is very tender and can be easily removed from the bones.
- Pass chicken and onion through a coarse grinder and mix with beef, matzoh meal, eggs, dill, salt and pepper in a large bowl.
- Break off egg-sized pieces of the mixture and shape into round, slightly flattened croquettes. Saute gently in olive oil until well browned on both sides. Serve hot or cold.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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.
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
FRIED CHICKEN CROQUETTES
The original of this recipe came from Taste of Home Best Ever Chicken Cookbook 2009. Although I make this recipe as appetizers, they can also be eaten as a meal as well! Preparation time does not include 2 hours of chilling time.
Provided by Sydney Mike
Categories Chicken Breast
Time 40m
Yield 6 logs, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan over medium heat, melt butter; add flour, ground mustard, and lemon pepper, stirring until smooth.
- Gradually add milk; bring to a boil, cooking and stirring for 2 minutes before removing from heat.
- Add cooked chicken, green pepper, parsley, onion, lemon juice, paprika, and cayenne pepper, mixing well. Rerigerate at least 2 hours.
- When ready to make, place bread crumbs in a shallow dish.
- In another dish, beat egg and water together.
- Shape chicken mixture into six 4"x1" logs, rolling each log into bread crumbs, into egg mixture, then again into bread crumbs.
- Heat oil in deep fryer or electric skillet to 350 degrees Fahrenheit.
- Drop logs, several at a time, into hot oil.
- Fry for 1 or 2 minutes on each side or until golden brown.
- Drain on paper towels.
- Serve as soon as possible.
Nutrition Facts : Calories 284.3, Fat 10.8, SaturatedFat 4.6, Cholesterol 83.6, Sodium 263.2, Carbohydrate 25.1, Fiber 1.6, Sugar 4.1, Protein 20.6
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
PAN FRIED CHICKEN CROQUETTES
This recipe makes flavorful chicken or turkey croquettes that are crisp on the outside but moist on the inside. The way to keep the croquettes moist is by adding a homemade white sauce to the chicken mixture.
Provided by CookingCutie
Categories Meat and Poultry Recipes Chicken
Time 2h55m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
- Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
- Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
- Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 375.9 calories, Carbohydrate 26.5 g, Cholesterol 136.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.6 g, Sodium 684.6 mg, Sugar 3.2 g
CHICKEN CROQUETTES
You can use turkey, chicken, salmon, shrimp...whatever you like...for the main ingeredient in these croquettes - I used chicken. GREAT every time! Makes 4 patties, 2 servings.
Provided by Jimijoe 43
Categories High Protein
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saucepan.
- Add onion and saute until tender.
- Add flour, salt and pepper.
- Add milk slowly and cook, stirring constantly until it thickens.
- Remove from heat and mix in the bread and chicken.
- Chill one hour.
- Shape into 4 patties.
- Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
- Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
- Fry croquettes until browned, turning once.
- Drain on paper towels.
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