Esta receta es de José Andrés.

Ingredientes

  • Chicken carcass, cooked
  • 1.5 oz butter
  • 1.5 oz EVOO
  • ½ med sized onion, brunoised
  • 3 oz all-purpose flour
  • 4 cups of milk
  • 2 tsp salt
  • 2 dashes nutmeg
  • 1 oz slice of Ibérico bellota, brunoise (could use ham or bacon too – optional)

INstrucciones

  • Pull meat form the cooked chicken carcass and chop finely.
  • Put a pan onto the stove on medium heat
  • Place onions in a pan with butter and oil.
  • Sweat onions for 3 minutes
  • Add chopped chicken
  • Sauté and add flour to pan
  • Mix well and cook for 2 minutes
  • Remove pan from heat and add 1 cup of milk
  • Use a whisk to work out the lumps.
  • Continue to alternate adding milk and stirring mixture until all the milk is worked in.
  • When all milk is added return pan to stove on low heat and add 2 tsp salt
  • Season with a little black pepper and 2 dashes of nutmeg
  • As it heats up, mixture will begin to thicken. You want the mixture to gently bubble
  • Taste and add more salt if necessary
  • Cook for 20 minutes whisking periodically to prevent burning. Be sure to stir all the way to the edges.
  • Remove pan from heat, stir in the Ibérico or ham.
  • Pour all contents into a 9×13 pan
  • Place a large piece of plastic wrap over the croqueta mix. Press the plastic down so it makes contact with the mix to prevent a skin from forming on it.
  • Place into fridge to chill completely. Overnight would be best.

FRIED CROQUETAS

Ingredients:

  • Croqueta Base
  • 1 qt of vegetable oil
  • 2 cups of flour
  • 2 eggs, whisked
  • 2 cups of breadcrumbs

Proceso

  • Put 1 qt of oil into a pot and heat to 350F
  • Use two spoons to form quenelles of the croqueta base (about 1 oz)
  • Put the flour, eggs, and breadcrumbs into three different bowls.
  • Place the quenelles into the flour bowl and coat evenly.
  • Next, put them into the egg wash, followed by the breadcrumbs.
  • Cover completely with breadcrumbs, shaking off excess crumbs.
  • Carefully place the breaded croquetas into the oil, and fry until the crust becomes golden brown (3 minutes). Work in batches so that you don’t overfill the pot.
  • Remove from oil using a slotted spoon and place onto a plate lined with paper towels to drain.
  • Allow to cool for a minute before eating, as croquetas straight out of the fryer are extremely hot!