Spanish Recipes
Spanish Recipes

Chicken Croquettes Recipe


  1. Cook the chicken legs with vegetables in the water. Once boiling, put lid on and bring to a simmering for 1.5 hours.

  2. Leave the chicken legs to cool down and pass the stock through a fine chinoise. Reserve.

  3. Pull all the chicken meat out and flake it using your hands. Reserve.

  4. For the filling, sweat the onions in the butter for 4 mins, then add the chicken meat and stir it for 5 mins.

  5. Add the flour and stir until roux stage is achieved.

  6. Then, add slowly the hot milk and chicken stock into the roux while whisking constantly.

  7. Carry on cooking and whisking the mix until gets thick enough. Add the seasonings.

  8. Pass it into a clean container and put cling film in contact. Leave it in the fridge for 24 hours.

  9. After this time, portion the mix and shape the croquettes as desired.

  10. Panne them by using flour, eggs and breadcrumbs, in that order.

  11. For a second time deep in the eggs and breadcrumbs to give a double coating.

  12. Deep fry in sunflower oil.

Recipe available on YouTube Youtube

Chicken Croquettes Recipe


    For the chicken stock:

  • 2 chicken legs (in my case i also used the carcase)
  • 1 peeled carrot
  • 1 peeled white onion
  • 2 celery sticks
  • 2 bay leaves
  • 10 white peppercorns
  • 2.5 l water

For the filling:

  • 1 white onion, peeled and finely chopped
  • 120 g unsalted butter
  • 120 g all purpose flour
  • The pulled meat from chicken legs
  • 500 g chicken stock
  • 500 g whole milk
  • 14 g salt, 6 pinches of ground white pepper and 4 pinches of nutmeg

For panne: Flour, eggs and breadcrumbs