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Chicken Croquettes

A dish of seasoned chicken and bread formed into croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,258 recipes. Both carry ethyl caproate, which smells fruity. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the filling

  1. Boil the chicken until very tender.

  2. Remove the meat from the bones and chop it finely.

  3. Soak the bread in a small amount of strong chicken broth.

  4. Add the soaked bread to the chopped chicken.

  5. Season with salt, pepper, and your preferred sweet herbs.

Shape

  1. Once cool, shape the mixture into croquettes.

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 + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Provides the main protein and bulk of the filling.
Bread
Soaked in broth, it adds moisture and binds the chopped chicken together.

The step that matters

Soaking the bread in broth. Bread soaked in a small amount of broth must be moist but not waterlogged. Too much liquid makes the mixture too soft to hold its shape when formed into croquettes.

“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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