Chicken Croquettes: Roasted Chicken Leftover Solution
  • 3 cups of leftover chicken, chopped up small
  • 3 cups of chicken stock
  • 3 tablespoons of butter
  • 6 tablespoons of flour
  • 4 eggs, beaten
  • 1 cup of bread crumbs
  1. Make the veloute. This mother sauce sounds much scarier than it is. It’s just stock thickened with flour. Melt the 3 tablespoons of butter in a medium stockpot over medium heat, add the flour and stir constantly for about 3-4 minutes, until the flour taste is cooked off. Don’t let this brown.
  2. Add the chicken stock all at once, stirring constantly until thickened. Once it is thickened and coats the back of your spoon, turn off the heat and set aside.
  3. Chop up the leftover chicken and combine it with a veloute sauce. Put in the fridge overnight to thicken and come together.
  4. Remove from the fridge and scoop out enough chicken mixture to fill a heaping soup spoon. Shape it into a log. Dredge in egg and then breadcrumbs and place on a cookie sheet. Repeat with the rest of the chicken mixture.
  5. In a large frying pan, heat 4 tablespoons of butter or vegetable oil on medium heat. Pan fry the chicken croquettes until nice and brown on both sides. Color is your only judge when this is done as the chicken is already cooked.
  6. Serve warm. If you have leftovers, store in the fridge and then reheat for 10 minutes in a 350 degree oven.
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