Chicken and hard egg croquettes recipe

Our grandmothers knew very well how to recycle all those food remains that were left of daily food, turning those remains into rich dishes again. Croquettes are one of these forms of use giving a result, spectacular. This time, the croquettes are going to do them with remains of a roasted chicken, but it could well serve cooked, fried, steamed … If you do not do very much to do homemade croquettes, do not worry, follow all the steps and you will see how It is not so difficult, although a bit laborious. The ideal is to do many at a time, since the work is the same and we can take the opportunity to freeze them. You will not need to defrost them later and I assure you that they will be just made. In recipes, we tell you all the secrets to discover how to make chicken and egg croquettes. The result is simply perfect.

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Ingredients to make chicken and hard egg croquettes:
2 eggs
300 grams of roasted chicken
75 grams of flour
800 milliliters of cold milk
3 tablespoons of oil
1 pinch of salt
1 pinch of nutmeg
for the booked:
75 grams of flour
3 eggs
300 grams of breadcrumbs
ADDITIONAL CHARACTERISTICS: Cheap cost, fried

Ingredients to make chicken and hard egg croquettes:

1. We cook the two eggs on the fire covered with water for 10 minutes from the moment of its boiling. Let cool cooling with cold water once cooked.





2. We cut with scissors the remains of roasted chicken and peel and chop the cooked eggs.





3. Now, we are going to prepare the bechamel for chicken and egg croquettes. To do this, we put the three tablespoons of oil in a wide pan and, when it is hot, add the flour little by little while we stir with some rods so that it does not make lumps. Let the flour cook for a few minutes.



Trick: Use silicone rods preferably, so you will not grate the pan.





4. We add the milk little by little and while we move with the rods so that they do not make lumps. It is better to be thickened from the first moment and incorporate the milk little by little, let it thick and add more milk again. Thus, until all the milk.



Trick: You can use skim milk.





5. We incorporate some salt and grater some nutmeg; We try and add more salt and nutmeg if necessary.



Trick: Have you made lumps in the Bechamel? Do not be discouraged, put the bechamel in a glass of the blender, crush and put the cream again, remove with some rods until thickens and you will have it ready, thin and without lumps.





6. Once the Bechamel is thick, we add the remains of roasted chicken. We integrate well with a spatula and let a couple of minutes cook, stirring without stopping.





7. We turn off the fire, incorporate chopped eggs and stir until they are well integrated into the bechamel and chicken.





8. We pass the mixture to another bowl, we cover with a transparent film paper ensuring that the paper touchs the dough of chicken and egg croquettes. Let cool and pass the bowl to the fridge to cool well; In one or two hours the filling will be ready (you can also leave it a whole night).





9. Once the dough has been compacted, we take it out of the fridge and remove the film paper. Then, we take small portions, either with the hands or two spoons, and we give them a croquette shape.





10. This is the best time to freeze croquettes if all will be consumed. I usually wrap them individually on film paper, I keep them in a bag and freezer. Although there are many people who freeze them with the empanado, it is preferable not to do so and freeze them like this. The batter is much more crispy if it is put at the time. If you freeze with it, they will not be crispy and the batter will have softened.





11. We put abundant oil to fry chicken and egg croquettes. Meanwhile, we take the homemade croquettes.



Trick: If you have previously frozen them, it will not be necessary to defrost them. You can do the same process for your batter.





12. Beat the eggs slightly and pass the croquettes floured by them.





13. and finally, for breadcrumbs. Then, we fry the homemade chicken croquettes, trying not to put many at the same time so that they are golden and crispy.





14. We remove them and put on a plate with paper paper so that it absorbs excess oil. We serve chicken croquettes and hard egg right away.





15. You have only to follow the steps to have crispy chicken croquettes on the outside and creamy inside. If you liked the recipe I encourage you to discover my blog target = _blank re = nofollowcakes for you.



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