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.
Chicken Gravy:
Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste (if fresh stock was used).
Cooking:
Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown (2 to 3 minutes). Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
















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By carmella322
Williamstown NJ
on January 30, 2013
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Excellent!!
By keninbos
Boston, MA
on November 26, 2012
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As a Philly boy who grew up with croquettes I was excited to make these and overall thought they were really good. I used leftover Thanksgiving turkey which worked perfectly, along with leftover gravy. I fried one and baked one and happily liked the baked one as much if not better. Also tried traditional breadcrumbs on one and Panko on one- Panko definitely worked better especially for the baked version. I'm certain I'll make again (maybe with rotisserie chicken from the supermarket but would change up a few things to amp up the flavor a bit - up the amount of salt and pepper in the roux, add in some onion along with the celery, some nutmeg, and perhaps a shot of hot sauce. FYI baked at 400 for about 20 minutes and they were totally cooked through and lightly browned in a convection over.
By plez1
Pittsburgh, PA
on August 05, 2012
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These sound exactly what I have been hunting even to the cone shape.I use to buy these frozen at an Amish Co-op near Harrisburg a long time ago.!!!! thank you so much.
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