With these chicken and ham croquettes we celebrate today at home the day of the croquette. Is not that I pen tooth these days, but today I have babeado listening to a program on the radio with a special croquettes, and I, who thought that there were flavors Raritan croquettes, so far I have has that imagination takes the power of more than one when croquettes It concerns.
The croquettes are probably my favorite dish. Not be you but in my house the day of the birthday, each chooses its favorite food. And was always licking are croquettes with salad. I love the broth for dressing the salad by wetting the crispy crust of croquettes.
This time are some very traditional chicken croquettes, and it is that my son had been months asking me lifetime croquettes. So I have given him a surprise and when it has come to the school would you guess what has noontide? A dish of croquettes removing the sentio.
I love them because they are a dish of wasteless, and if the bechamel is cooked there is nothing in the world that improves it. That chicken left over after you have made a good stock is in better order chicken croquettes and we transform a meat which has lost lots of flavor, a delight for the senses. Let's get them!
For the filling
- 250 g of chicken (I always make a broth that I promise to bring you the recipe to the one already, and the chicken I use for the broth is the one I use to make the croquettes)
- 200 g of very chopped ham
- 1/2 onion
- 1/2 tablespoon butter
- 1 tablespoon olive oil
For the bechamel
- 700 ml milk
- 75 g flour
- 1 tablespoon and a half of butter
- 1 tablespoon olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- a little freshly ground black pepper
For the batter
- 300 g of breadcrumbs
- 3 eggs
- 1 liter of olive oil for frying (you can then use in many more preparations)
Chop the onion very finely, and rehogaren a skillet in oil and butter 5 minutes. Add the chopped chicken and mix thoroughly. Season with salt and pepper and reserve.
Put the milk to be heated in a saucepan over medium heat.
Meanwhile in a large skillet or large saucepan to fire half put to melt the butter with the oil. Add flour and turns until the flour is toast slightly moving well with a spoon or wooden spatula until a ball forms.
It is very important that we ensure that flour is cooked both now and then with milk because that is what will make our Croquettes unsurpassed throughout the process. This flour with oil and butter mixture is lama roux and is the basis of all the croquettes.
Start adding the hot milk gradually moving non-stop with a few rods (reserve the spoon for later), taking care that there are no lumps. but it is not the most important thing because in the event of lumps, you can remove them with the help of a hand in the same skillet or pan mixer.
When we are sure there are no lumps, descend the fire to medium-low and continue cooking the bechamel moving nonstop. Add salt and nutmeg poso just to get the taste that we like. To me, like with much nutmeg but this is a matter of taste.
Last minutes (3 or 4), add the ham and the pole and move well. Continue cooking without stopping moving, now with the wooden spoon until the sauce has completely lost the taste of milk and the flour is not noticeable (about 8-10 minutes). The flavor will be simply irresistible at this time.
Pour the mixture on a baking tray. Well extend the chicken croquettes mixture and let cool at least 10 hours in the fridge. It is best to let it cool overnight in the fridge.
The next day, beat the eggs in a bowl and put grated on other bread. Prepare a tray (I use freezer).
With your hands or a spoon, take a portion of dough for chicken croquettes (size depends on our particular taste. I always do some larger and smaller ones that I like to put an appetizer).
The portion of dough through the egg beaten with the help of two spoons. Drain the egg well and pass it to the dish with bread crumbs. Using a spoon or your hands (I prefer to do it by hand), shaping the croquette taking care that it is well covered bread grated on all sides.
Place the chicken on a plate croquettes (I put them in the freezer tray because I always freeze it. For best results, it is best to freeze them on a tray in the plane, and then when they are already frozen, transfer to a bag and frozen).
Now patience and continue to end them all
To fry them, heat the olive oil, and fry the chicken croquettes taking care of not sticking with others and which are well browned on all sides. Do not FRY never more than 5 or six every time. Put them on a plate with a paper towel and then pass them to a dish to enjoy!
- To me I like the soft Kibbles, so use these measures in milk and flour. If you like thicker, put only 1 liter of milk.
- The imagination to power: test to make them of tandoori chicken
- Difficulty: easy
- Preparation time: 40 minutes longer and cooled
- Rations: it depends on the size of the croquettes
Hello Loleta, am a follower yours from long ago. I'd like to me resolvieses a doubt.
I am fan of croquettes like you but do not leave me as I would like.
In paragraph bechamel recipe put 750 milk to 75 of flour and only a tablespoon of butter. That's right? Because then in the elaboration of the bechamel you speak of oil and butter
How much oil?
Thanks in advance for your reply
Hello Reme, thank you very much for the warning. I forgot put oil on the ingredients of the béchamel. If you want to leave you more leathery as you add a little less milk, as half a liter only and if you want to go you more liquid then add a little more. To my I like very mild and soft but that is matter of taste, and with the tests that I have done as these also are not difficult bundling, that is another. Anything you tell me do vale? Thank you for writing and thank you very much for being cute ta. A big kiss
When enter the ham?
at the end or with chicken?
Hi Pilar, sorry I forgot to mention it. Added together with the chicken. A hug and thank you very much for writing
I do the croquettes with the part of the Iberian palette that is attached to the shoulder blade. That part can't be lunched, and it's especially juicy.
Wow what a rich thing! I'm on it. Thank you very much and a kiss
I always get the perfect taste, but the dough is soft.
What to do
Hello Francisca, because that's how they should come out, but if you have too much liquid it is that they have too much milk, or little flour or they haven't cooked enough. With these amounts you should be left to be able to form them cold. Did GHas measured the quantities? A beautiful hug,