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Chicken Croquettes

A fried dish of seasoned chicken mixture formed into croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and olive are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 29,779 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. Remove the meat from the boiled chicken and chop it finely.

  2. In a skillet, fry the chopped onion in butter until it begins to brown.

  3. Add flour and chicken broth to the skillet, stirring well.

  4. Incorporate the chopped chicken meat, beaten eggs, salt, and pepper.

  5. Boil the mixture briskly for 10 minutes, then cool it in the refrigerator.

Shape and fry

  1. Shape the cooled mixture into croquettes, coating them in egg and cracker crumbs.

  2. Fry the croquettes in boiling lard or olive oil until golden brown.

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.

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. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

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

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

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

  3. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

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

What each ingredient does

Chicken meat
Provides the main body and savoury flavour of the filling.
Flour
Thickens the broth into a binding paste that holds the croquettes together.
Eggs
Bind the filling and set when cooked, helping croquettes hold their shape.
Butter
Adds fat and richness, and helps the onion brown for flavour.
Chicken broth
Adds moisture and savoury flavour, and cooks with the flour into a thick base.

The step that matters

Cool the mixture until firm. A hot or loose filling cannot be shaped and will fall apart or stick in the coating and frying. Chilling lets the starch-thickened mixture firm up so croquettes keep their shape in hot oil.

Swap the onion

How well each one fits the dish's main ingredients (meat, chicken, butter, flour, egg, pepper, olive):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against meat, chicken, butter, flour, egg, pepper, olive. 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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