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Chicken Croquettes

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These croquettes are always welcome at home, but I only make them when I have chicken leftover from the meat broth and that only happens in fall and winter. They can also be done with roasted chicken and then they will get you to the 7th heaven (it’s an expresion we have here). You can have them as a main dish with a salad or as a tapa. Their texture is crunchy on the outside and soft and tender inside… Mmmmmm.

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•Ingredients for 4 servings maybe more: Use the chicken leftovers from the meat broth (1/2 chicken), 1 big onion (I prefer a red one), ½ liter of milk, 4 flour table spoons, 1 tea spoon of nutmeg, olive oil, 1 egg, some breadcrumbs, a ham leg’s bone (small one) and salt.

•Place the chopped onion in a pot with some olive oil.
•Have it cooking until transparent.
•Meanwhile get the milk inside another pot and place the ham bone inside. Don’t let it boil! Just have it there infusioning for… the longer the better (1 hour) At very low heat.
•Once you have the chicken meat all grinded,
•And the onion is so transparent you can see through…
•Mix it all together, get a mass and add the flour spoons.
•The heat should not be too high so that the flour doesn’t get burned. Keep on stirring until you get an homogeneous mass.

•Once you have it, start adding the milk you had infusioning with the bone ham.
•Stir and add some salt and the nutmeg. Keep on adding the milk little by little.
•Your arm might get a little tired, because stirring is long and hard, but you will finally get a thicker texture.
•Add the ham that was adhered to the bone and mix.

•Now turn heat off. Let the mass rest and when it has cooled down a bit cover it with a kitchen cloth. You can put it in the fridge and fry the croquettes the day after… they will be better.
•Make this form with the cold mass and coat first with the egg and after with breadcrumbs.

•Fry them in olive oil. The oil should be at high heat, have them inside the oil for 8 to 10 seconds and leave them over kitchen paper.
•Once they are dry… They are ready to eat!!!!
•Great dish for kids,
•Great for tapas,
•Great anytime!!!


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11/22/2007 · 13:01 h by Peter M

What a wonderful dish Nuria. I’ve noted this dish and I’ll try it when I have a ham bone at my disposal!

11/22/2007 · 17:35 h by Núria

Maybe is not a deep tradition in Canada to cook with pork pieces??
We just use it for everything!
Hope you find the bone… and use it right!!! ah, ah, ah ;-)

11/24/2007 · 4:34 h by Ben

Wow! I started reading your blog and I couldn’t stop. There are many recipes I want to try. Other than the paella they used to make at my parents’ restaurant every once in a while, I am not very familiar with Spanish food. This is really a great discovery!

Thanks for sharing.

11/24/2007 · 11:08 h by Núria

Hi Ben! Thanks for your kind words! I’ve seen your blog too and it’s enormous!!! Beautiful recipes… I don’t know much about Mexican food… you will be a great help here!

Thanks for sharing too!

11/27/2007 · 5:55 h by ley

Ooh, these look so good! As soon as we get the kitchen unpacked, I have to make these!!

11/27/2007 · 8:14 h by Núria

Hi Ley! I’m glad you like them!!! Hope you get settled soon in your new nest and get your hands on the new kitchen!

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