Ingredients
Croquettes:
- 1 cup milk
- 1 cup fresh chicken stock (canned broth may be substituted)
- 1/4 teaspoon white pepper
- 2 teaspoons freshly chopped parsley leaves
- Salt, to taste (only if using fresh chicken stock)
- 1/4 pound butter
- 1 stalk celery, minced
- 1 cup all-purpose flour
- 1 1/4 pounds chicken meat, cooked and ground in food processor
Breading:
- 2 eggs
- 2 cups milk
- 1/8 teaspoon salt
- 3 cups all-purpose flour or cracker meal
- 3 cups bread crumbs
Chicken Gravy:
- 3 tablespoons butter
- 2 cups chicken stock
- 3 tablespoons all-purpose flour
- 2 teaspoons chopped fresh parsley leaves
- Pinch white pepper and salt
- Salad oil or liquid shortening, for frying
- Mashed potatoes, for serving
Directions
Croquette Batter:
In a heavy pot, heat the milk and stock on the stove and then add 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 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 eggs, milk and salt. Dip the croquettes in the egg wash then into flour and let stand a few minutes. Finish breading by dipping the croquettes back into the egg wash and then rolling in bread crumbs.
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By tbones7
Lansdale, PA
on November 27, 2011
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My Mother made these when I was a Kid and I haven't found a good recipe until now...YOURS! They are excellent, and easy. If you don't like to fry, baked works just fine as well. Another Phllly tradition is to serve with mashed potatoes...just make sure you serve a "green" as well. Otherwise, a little too much starch.
By dpauly65_12913566
Jacksonville, NC
on November 12, 2011
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I grew up outside of Philadelphia and this was a common dinner on a cold winter night. Yum!!! I used a deep frier and cooked them until golden brown. I would use a different gravy though
By edwardweston
on August 05, 2011
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I am angry. I have been cooking for a good 10 years, so I am not a total newbie. The recipe is sloppy, inconsistent and worst of all, incomplete. How long do you cook it for, and at what temperature? And in what? A Deep frier? A hole in the ground?
Oh, by the way, the last paragraph on the gravy - what the heck was he/she thinking? I have no idea how the chicken gravy relates to the rest of the recipe - e.g. "salad oil or liquid shortening for frying." I have never flamed anybody on the internet before, but this ticks me off.
If you already know how to make chicken croquettes, you will have no problem. But then you wouldn't have looked on the internet for a recipe.
Please give us a complete recipe next time.
Read all 23 reviews