Chicken Croquettes

Plan to start making these croquettes early, since they are chilled before cooking. Serve with a veloute sauce or prepared gravy, with mashed potatoes and your favorite vegetables.

Prep Time: 20 minutes
Chill: 1 hour

Prep Time: 20 minutes
Total Time: 1 hour 40 minutes



Mix the chicken with the salt, cayenne pepper, the grated onion, lemon juice, chopped celery leaves, and parsley.

Heat the butter in a saucepan, stir in the flour, and cook slowly, stirring, for about 3 minutes. Remove from the heat and blend in the warm cream; return to medium heat, whisking, until the sauce is thickened. Add the chicken mixture and mix well; taste and add salt, as needed. Spread the mixture out on a platter or baking sheet; refrigerate until completely cooled and firm. Use 1 heaping tablespoon of the mixture to form each croquette.

Roll each croquette in bread crumbs, then in the beaten eggs, then bread crumbs again. Chill thoroughly.

Fry in deep fat in a wire basket for about 1 minute.

Makes 8 to 10 croquettes.

Recipe adapted from "The LL Bean Book of "New" New England Cookery"

Serves 4

Calories per serving: 419
Fat per serving: 17.6g
Note: Calorie and fat count do not include any oil absorbed while frying.


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