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Chicken Croquettes

A fried dish of seasoned chicken formed into croquette shapes and coated with breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the chicken

  1. Boil the chicken with an onion in water, seasoning with pepper and salt.

  2. Once cooked, cut the chicken into small pieces.

Make the filling

  1. In a saucepan, heat the butter, then add the minced onion and parsley with the flour; stew until light brown.

  2. Pour in the soup stock and stir until a smooth paste forms.

  3. Add salt, pepper, nutmeg, and lemon juice; mix well and incorporate the chicken.

  4. Mold the mixture into croquette shapes.

Coat and fry

  1. Dip each croquette in beaten egg, then coat with bread crumbs.

  2. Fry in boiling lard 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Chicken
Forms the main body of the croquettes, giving them substance and savory flavor.
Flour
Thickens the butter and soup stock into a smooth paste that holds the croquettes together.
Butter
Adds richness and carries the onion and parsley while they cook gently.
Soup stock
Moistens the flour mixture and gives the filling its savory base.
Egg
Coats the shaped croquettes so the bread crumbs adhere and form a crisp shell.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Stew the flour mixture until light brown. The flour must cook in the butter long enough to lose its raw taste, but stopping at light brown keeps the paste pale and tender. Stirring prevents scorching and lumps, which would make the filling hard to shape.

Swap the onion

How well each one fits the dish's main ingredients (chicken, pepper, butter, parsley, flour, nutmeg, lemon):

  1. Shallotfits better
  2. Spinachfits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, butter, parsley, flour, nutmeg, lemon. 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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