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Chicken Croquettes

Chicken croquettes are fried balls of chicken mixture coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the chicken and sauce

  1. Chop one pint of chicken finely.

  2. In a bowl, combine three tablespoons flour, three tablespoons melted butter, one tablespoon parsley, one-half tablespoon onion juice, a little black pepper, and salt.

  3. Stir the dry ingredients together.

  4. Add one cup warm chicken broth and one-half cup milk, cook until smooth.

  5. Let the mixture cool.

  6. Mix the cooled sauce with the chopped chicken.

Shape and coat

  1. Shape the mixture into croquettes; one tablespoon makes one croquette.

  2. Let the croquettes stand awhile.

  3. Dip each croquette into beaten egg.

  4. Coat each croquette in dry bread or cracker crumbs.

Fry and serve

  1. Fry the croquettes in hot fat.

  2. Drain on paper and serve hot.

Nutrition, whole recipe (rough)

916Calories
53 gProtein
24 gFat
117 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Parsley1 tbsp chopped fresh (3.8g)1

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the bulk and main texture of the croquettes.
Flour
Thickens the sauce so the mixture holds together when shaped.
Butter
Adds fat, richness and flavour to the sauce and binds the mixture.
Chicken broth
Adds moisture and savoury flavour to the sauce.
Milk
Adds moisture and creaminess to the sauce.
Onion juice
Adds a light savoury aroma and flavour to the mixture.

The step that matters

Let the mixture cool before shaping. The cooked sauce is soft while hot. Cooling lets the flour-thickened sauce firm up, so the croquettes keep their shape and do not slump or crack when coated and fried.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, flour, butter, onion, milk):

  1. Garlicfits better
  2. Thymefits about as well
  3. Cinnamonfits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, flour, butter, onion, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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