Baked Chicken Croquettes

Pin on Homemade Dishes 20132017

In a large mixing bowl, combine the shredded chicken, breadcrumbs, Parmesan cheese, onion, garlic, dried thyme, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated. Take a small portion of the chicken mixture and shape it into a small cylindrical croquette. Repeat with the remaining mixture.

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Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for.

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For the croquettes, heat butter in a skillet over medium heat. Add onions and garlic, and season with salt, pepper, thyme, cayenne pepper, and nutmeg. Stir 5-6 minutes to soften, add flour and whisk 1 minute. Whisk in chicken stock then cream. Add some to a small bowl with the egg yolks to temper then add everything back to the sauce and let.

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Don't know how many people know this, but Chef Jacques Pepin worked for Howard Johnson's for years developing and refining recipes for the company, that's a big reason why it was such a decent restaurant even though it was a huge chain.

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Directions. For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt.

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Chopped cooked chicken = 2 cups ; Eggs = 2; Bread crumbs ; Butter = 2 Tablespoons ; Flour = 2 Tablespoons ; Milk = 1 cup ; Salt = 1/2 teaspoon ; Paprika = 1/8 teaspoon

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In a large skillet, melt the butter and saute the onion, garlic and celery until just soft. Add the flour and stir to coat the vegetables. Add the cooked chicken, thyme, parsley, salt, pepper and cayenne and stir over low heat for 3 minutes. Remove from heat and allow to cool. To the chicken mixture, add the milk, beaten egg and two tablespoons.

Baked Chicken Croquettes

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Step By Step Instructions. Step-1: In a saucepan, melt the butter and stir in the flour. Add milk slowly while stirring. Cook until thickened. Step-2: Shape chopped cooked chicken mixture into six round balls. Place each ball on a separate piece of wax paper. Step-3: Press each ball into a patty and dip each patty in the egg batter.

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Make a white sauce of the butter, flour and milk. Add salt, pepper and other seasonings to the white sauce. Cool. Combine chicken and seasoned sauce. Shape into eight croquettes. (About the size of large meatballs.) Dip in beaten eggs, then into crumbs. Pan-fry in olive oil at medium heat, for 3-5 minutes per side, or until brown.

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Howard Johnson’s, Host of the Bygone Ways Sometimes Interesting

Up until its recent demolition, the main plant wa occupied by Fairfield Farms Kitchens (FFK). Though Fairfield Farms shut down in 2006, FFK had its own line of food products, while manufacturing the popular "Howard Johnson;s Macaroni & Cheese," Howard Johnson's Toastees," "Howard Johnson's Fried Clams," and "Howard Johnson's Chicken Croquettes."

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Fold the shredded chicken and chopped parsley into the sauce mixture. Stir until all the ingredients are well incorporated. Remove the mixture from heat and allow it to cool. Once the mixture has cooled, shape it into croquettes of your desired size. You can form them into cylinders, ovals, or any shape you prefer.

Best Easy Chicken Croquettes Recipe Allrecipes

Grandma's version of Howard Johnson's Chicken Croquette's. Very tasty and comforting.Grandma's Salmon Croquette'shttps://www.youtube.com/watch?v=kg6Dyu0X5sU

Diner Chicken Croquette with Gravy Blue Plate Special 1 Chicken

Heat milk and chicken broth over low heat. In a large skillet, combine the 1/2 cup of butter, onion, celery, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/4 teaspoon thyme and 1/2 teaspoon Accent. Saute over medium heat until vegetables are soft, about 7 minutes. Add the minced garlic and continue cooking another.

Howard Johnson’s, Host of the Bygone Ways Sometimes Interesting

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