I cook lots of chicken mainly for my dogs, sometimes the smell just gets to me, and I think I’ll have one of those joints, or sometimes there are pickings left from a roast dinner. In the past, I have made chicken rissoles but found them a little dry; however, there are so many simple meals you can make at home with chicken that I thought this time I would make croquettes.
12oz cooked chicken
Thick béchamel (see below)
Flour for coating
1 egg for coating
Breadcrumbs for coating – about 100 grams
Shred the chicken, I use my food processor for this. We like celery and onion in our croquettes, some people like ham and it is at this stage I add the ‘extras’ and chop in the food processor as well. Put the chopped chicken, into a mixing bowl. Then make the white sauce.
50g plain flour
a dash of grated nutmeg
salt and pepper to taste
I like a good Béchamel sauce, but I can´t be bothered with making a roux so I use Delia Smith’s all in one method and simply put everything in the saucepan together. You then bring to simmering point but whisk all the time and you don´t get any lumps. Then turn the heat down to low and cook gently for 5 minutes to take the raw taste of the flour away. Stir from time to time.
Mix the chicken and any extras with the white sauce.
Roll out a sheet of Clingfilm, pop the mixture onto it, and refrigerate for half an hour. It isn’t essential, but it does help to keep the mix firm.
After mixture is chilled, shape into patties or sausage shapes. Dip into the flour, then the egg and then the breadcrumbs
Fry in hot oil, turning them regularly, until they are golden brown. You can freeze the croquettes and place in freezer bags. Then when need a meal heat them from frozen on baking sheet at 200° until hot.