Chicken croquettes to take advantage of the thighs of the consommé

Winter is approaching and with it the season of broths and consommés. At home we always try to have a bottle of broth in the fridge, as well as take advantage of the chicken or chicken thighs that we have used for its elaboration. One of the easiest ways to do it is by cooking these delicious croquettes.

Kids love croquettes; even when they are more unappetizing you can convince them with a good plate of these, whether they are chicken, of pringá or ham. The chicken croquettes They are very soft and are really easy to make, just work the béchamel correctly. Serve them at dinner or as an aperitif, in smaller balls.

Ingredients

For 20-25 croquettes

• The meat of 1-2 cooked chicken thighs.
• 50 grams of butter
• 1/2 small onion
• 50 grams of flour
• 500 ml whole milk
• Sal Island
• Ground black pepper
• Nutmeg
• Extra virgin olive oil
• 1 Egg
• Bread crumbs

Crafting

We remove the skin and bones from the chicken thigh and we shred the meat. Next, we chop it with a knife or in the mincer until obtaining very small pieces.

We bite below onion in brunoise Very fine. We poach it in a pan with the butter until it is tender.

Then, we add the flour and stir until it acquires some color (if not we cook the flour this will be indigestible).

Now, we add little by little the hot milk, without stopping to stir at any time with the rods or a wooden spoon. Before consuming all the milk, add the chopped chicken, season the mixture and add a pinch of nutmeg.

Once the texture we want, let the béchamel boil for the last time and pour it over a source. To prevent a crust from forming when it cools, it is advisable to rub the surface of the dough with butter, point this trick!

We let the dough temper and then put it in the refrigerator for a few hours.

We take the dough out of the fridge and make balls with our hands. We batter in egg and breadcrumbs and fry in very hot oil by batches.

Notes

You can add it to the recipe cooked egg, it goes great with the hen.
The bechamel works well, don't be in a hurry. Add the milk little by little; Work the dough after each addition, let it boil and continue until the milk is exhausted or until the desired texture is obtained.

More information - Pringá croquettes, use recipe

More information about the recipe