Serves 4-6 as a snack
These will feature on our new bar snacks menu, along with the Yorkshire puddings. You can use leftover roast chicken or cook chicken thighs or breasts from scratch.
1 medium onion, peeled, halved and finely chopped
500ml chicken stock
125ml double cream
60-80g finely-grated hard cheese like Cheddar or Parmesan
200g cooked chicken, chopped finely
2tbsp chopped parsley
Salt and freshly ground white pepper
Flour, for dusting the croquettes
2 small eggs, beaten
60g fresh white breadcrumbs
Vegetable or corn oil for deep frying
Melt the butter in a thick-bottomed pan and cook the onion for 2-3 minutes until soft. Add the flour and stir over a low heat, preferably on a diffuser plate, for a minute or so. Gradually whisk in the chicken stock to avoid lumps forming, then season and cook on a very low heat for 6-8 minutes, giving it an occasional whisk.
This mixture is very thick and needs close supervision and stirring. Whisk in the cream; continue cooking for another 5-6 minutes then remove from the heat, whisk in the cheese and leave to cool, stirring as it's cooling to avoid a skin forming. Stir in the chicken and parsley, season; transfer to a plastic storage container, cover; refrigerate overnight.
Have 4 containers ready, one with the flour, one with the eggs, one with the breadcrumbs and the fourth one empty for the crumbed croquettes.
Using a tablespoon, scoop the set mixture in tablespoon-sized pieces into the flour. Coat in the flour using your hands and mould them into rough cylinders on the work surface with the help of a palette knife.
Place on a tray and put them in the freezer for 20-30 minutes to firm them up. Dust them in a little more flour, shaking any excess off, then put them through the egg, again shaking off any excess, then finally through the crumbs, re-shaping them if necessary. Leave in the fridge until required.
To serve, preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Fry the croquettes a few at a time for 2-3 minutes until golden, turning them in the oil with a slotted spoon as they are cooking. Drain on kitchen paper; serve immediately.
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