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Chicken Croquettes

A fried chicken croquette made with chicken stock, flour, minced chicken, egg, biscuit crumbs, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the base

  1. Combine chicken stock and flour in a double boiler.

  2. Cook the mixture for 20 minutes.

  3. Remove from heat and stir in minced chicken until the mixture is stiff enough to roll.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Dip each croquette in egg.

  3. Coat each croquette with biscuit crumbs.

Fry and serve

  1. Fry the croquettes in boiling lard for 7 minutes until golden brown.

  2. Drain the croquettes on brown paper before serving.

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. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together332 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Egg + biscuittop 27% of all pairs
    Smell alikemoderate
    Cooked together1,643 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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 stock
Cooked with flour to form a thick, binding base for the chicken.
All-purpose flour
Thickens the stock into a paste that holds the minced chicken together.
Cooked chicken
Forms the main filling, which the thickened base binds into a rollable mass.
Egg
Acts as a glue so the biscuit crumbs adhere to the croquettes.
Biscuit crumbs
Form a crisp, browned outer coating during frying.

The step that matters

Cooking the stock and flour base. The flour must be cooked long enough to gelatinize fully and thicken the stock. Undercooked starch tastes raw and gives a loose mixture that will not hold its shape when rolled or fried.

“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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