Chicken Croquettes were very popular when I was growing up. It seemed every mom-and-pop type restaurant offered them, and you could even find them in the grocery store, sometimes at the deli counter and always in the frozen foods. I can’t find them anywhere anymore (although the mom-and-pop restaurants near my own Mom and Pop still serve them sometimes!) so I decided I’d learn to make my own.
I tried using ground chicken, and I ended up with chicken-hamburgers. So I tried again (and again and again) until I got the consistency of the chicken correct. And now they’re perfect. Of course they’d be a bit more “perfect” if they were fried, but I don’t do fried any longer. So this is a baked recipe. Enjoy!
5 Tablespoons butter or margarine, divided
3 Tablespoons flour
1/2 cup milk
1/2 cup chicken broth
2 cups finely chopped cooked chicken
1-1/4 cups bread crumbs
3 Tablespoons fresh parsley (finely chopped) or 1 Tablespoon dried parsley
1/2 teaspoon salt
In a small saucepan, melt 3 Tablespoons butter over medium heat (do not brown.) Add flour and cook for 1 to 2 minutes, stirring the whole time. Combine milk and chicken broth, then gradually whisk into the flour mixture in the saucepan. Cook a few minutes, stirring constantly, until mixture thickens. Remove from heat and set aside to cool.
Meanwhile, process the chicken. I use a small food processor but you can also use a knife being sure to chop the meat very finely.
In a large bowl, combine the chicken, 1 cup of the breadcrumbs, parsley, salt, and lightly beaten eggs. Mix well. Add cooled sauce and mix again. Cover and chill in refrigerator at least 2 hours.
Preheat oven to 350 degrees F. Place remaining 1/4 cup bread crumbs in a shallow dish. Shape croquettes into ovals or balls or whatever shape you prefer. I make between six and eight. Coat with bread crumbs and place into a greased baking dish. Melt remaining 2 Tablespoons butter and drizzle over croquettes. Bake 30-45 minutes until golden brown. I will warn you that they won’t get very brown. Turning them mid-cooking helps, but they will remain fairly pale since they weren’t fried ahead of time. But they’re still delicious!
- I usually use a purchased rotisserie chicken for the cooked meat, but you can also poach your own.
- I used skim milk and it thickened perfectly.
- If my bread crumbs are unseasoned, I sometimes add some onion powder, poultry seasoning and pepper to the final 1/4 cup used to coat the croquettes.
- If you prefer them to brown, fry before baking in a bit of butter and oil.
- A printer-friendly version of this recipe can be found here.