Chicken Croquetas

Croqueta Base


Chicken carcass, cooked
1.5 oz butter
1.5 oz EVOO
½ med sized onion, brunoised
3 oz all-purpose flour
4 cups of milk
2 tsp salt
2 dashes nutmeg
1 oz slice of Ibérico bellota, brunoise (could use ham or bacon too – optional)

Pull meat form the cooked chicken carcass and chop finely.
Put a pan onto the stove on medium heat
Place onions in a pan with butter and oil.
Sweat onions for 3 minutes
Add chopped chicken
Sauté and add flour to pan
Mix well and cook for 2 minutes
Remove pan from heat and add 1 cup of milk
Use a whisk to work out the lumps.
Continue to alternate adding milk and stirring mixture until all the milk is worked in.
When all milk is added return pan to stove on low heat and add 2 tsp salt
Season with a little black pepper and 2 dashes of nutmeg
As it heats up, mixture will begin to thicken. You want the mixture to gently bubble
Taste and add more salt if necessary
Cook for 20 minutes whisking periodically to prevent burning. Be sure to stir all the way to the edges.
Remove pan from heat, stir in the Ibérico or ham. 
Pour all contents into a 9x13 pan
Place a large piece of plastic wrap over the croqueta mix.  Press the plastic down so it makes contact with the mix to prevent a skin from forming on it.
Place into fridge to chill completely. Overnight would be best.

Fried Croquetas


Croqueta Base
1 qt of vegetable oil
2 cups of flour
2 eggs, whisked
2 cups of breadcrumbs

Put 1 qt of oil into a pot and heat to 350F
Use two spoons to form quenelles of the croqueta base (about 1 oz)
Put the flour, eggs, and breadcrumbs into three different bowls.
Place the quenelles into the flour bowl and coat evenly.
Next, put them into the egg wash, followed by the breadcrumbs.
Cover completely with breadcrumbs, shaking off excess crumbs.
Carefully place the breaded croquetas into the oil, and fry until the crust becomes golden brown (3 minutes). Work in batches so that you don’t overfill the pot.
Remove from oil using a slotted spoon and place onto a plate lined with paper towels to drain.
Allow to cool for a minute before eating, as croquetas straight out of the fryer are extremely hot!