Name: Chicken and bacon croquettes
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 2 cup reduced-salt chicken stock; 5 bacon rashers; 1 x size 16 whole cooked chicken; 75 gram butter; 1/4 cup flour; 1 cup milk; 1 cup grated gruyère or cheddar cheese; 2 teaspoon dijon mustard; 1 tablespoon chopped fresh thyme; 1/2 teaspoon ground white pepper; zest of 1 lemon, plus 1 tablespoon juice; 1 tablespoon finely chopped parsley; 2 cup dried breadcrumbs; 2 free-range eggs, lightly beaten; flavourless oil for frying (grape seed or rice bran); aioli or mayonnaise with finely chopped fresh herbs (e.g. parsley, chives, basil)

Ingredients

2 cup reduced-salt chicken stock

5 bacon rashers

1 x size 16 whole cooked chicken

75 gram butter

1/4 cup flour

1 cup milk

1 cup grated gruyère or cheddar cheese

2 teaspoon dijon mustard

1 tablespoon chopped fresh thyme

1/2 teaspoon ground white pepper

zest of 1 lemon, plus 1 tablespoon juice

1 tablespoon finely chopped parsley

2 cup dried breadcrumbs

2 free-range eggs, lightly beaten

flavourless oil for frying (grape seed or rice bran)

aioli or mayonnaise with finely chopped fresh herbs (e.g. parsley, chives, basil)

Method

1.Boil chicken stock, uncovered in a saucepan, until it has reduced by ¾ (so there is half a cup remaining). Set aside.

2.Fry bacon until crispy, then set aside on paper towels to drain. Chop into small pieces.

3.Shred chicken meat finely and add to a large mixing bowl with the bacon (I like to add some shredded skin too, for flavour).

4.Melt butter in a medium saucepan over a medium-low heat. Add flour and cook, stirring, for 5 minutes (don’t let it brown).

5.Remove pan from the heat and slowly pour in milk, whisking briskly all the time to avoid lumps. Whisk in ½ cup of stock, return to the heat and continue to cook, stirring, for another few minutes until it turns into a thick sauce.

6.Stir through cheese, mustard, thyme, pepper, lemon zest, juice and parsley. Season with salt.

7.Scrape sauce into bowl with the chicken and blend. Cool mixture in the fridge for about 30 minutes or until it’s firmed up enough to shape.

8.Roll into croquettes about 6-7cm long. Coat each croquette in a layer of crumbs, dip in the beaten egg, then coat once more with breadcrumbs. Arrange ona plate or board, cover and refrigerate for 30 minutes to set.

9.Heat about 2cm of oil in a large frying pan over medium heat. Dip the end of a wooden spoon to test the heat – if lots of bubbles form around it, the oil is ready.

10.Cook croquettes in batches until dark golden brown, turning over carefully with tongs to cook evenly. Place cooked croquettes on a baking tray lined with paper towels.

11.If serving straight away, you can either keep warm in a 50°C oven until all the croquettes are done or refrigerate the fried croquettes and cook them in the oven at 180°C for 15-20 minutes when you need them.

12.Serve with aioli or mayonnaise mixed with fresh herbs.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000