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Fowl and Rice Croquettes

A fried croquette made with boiled rice, minced chicken, and egg, coated in flour and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Fowl and Rice Croquettes

Ingredients

Directions

Make the chicken broth

  1. Break the chicken bones.

  2. Cover the bones with 1 quart of cold water, adding skin and gristle.

  3. Boil the liquid down to 1 pint.

  4. Cool the liquid and remove the fat.

  5. Return the liquid to the fire.

  6. Add salt to the liquid.

  7. Stir in ½ cup of raw rice.

  8. Cook until the rice is soft and dry.

  9. Stir in 1 tablespoon of butter.

  10. Spread the mixture on a flat dish to cool.

Prepare the filling

  1. Heat the minced chicken with a little of yesterday's soup in a saucepan.

  2. Season the chicken.

  3. Stir until the chicken is very hot.

Shape and fry

  1. Beat 1 raw egg into the cooled rice.

  2. Flour your hands.

  3. Shape the rice into oblong flat cakes.

  4. Place a spoonful of the minced chicken in the center of each cake.

  5. Fold the rice over to enclose the chicken.

  6. Roll the cakes in flour.

  7. Dip each croquette in raw egg.

  8. Coat each croquette with pounded cracker.

  9. Fry the croquettes 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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour 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

Raw rice
Cooked down into a thick mass that binds the croquette and holds its shape.
Raw egg
Binds the cooled rice and forms a coating that helps the cracker crumbs stick.
Butter
Adds richness and softens the texture of the cooked rice.
Cold chicken
Supplies the meat for the filling and the flavorful broth that cooks the rice.
Pounded cracker
Forms a crisp, browned outer crust when fried.

The step that matters

Cook until the rice is soft and dry.. Rice that is still wet will not hold its shape when shaped and fried, so the mixture must be thick enough to bind. Cooling it fully before shaping also keeps it firm enough to handle.

“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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