Chicken and Jelly Croquette

Recipe

Chicken and Jelly Croquette


Ingredients: - 2 tablespoons olive oil - 1 kg chicken breast with bone seasoned with salt, nutmeg grated to taste and 1 pinch of black pepper - 1 large carrot, peeled and sliced - 1 liter of water to cook the chicken - 2 tablespoons full of margarine or butter - 4 tablespoons of wheat flour - 1 cup of chicken broth (reserved) - 4 sheets of colorless gelatine (hydrated in 3 tablespoons cold water) or 1 envelope of hydrated gelatin powder - 1 cooked and kneaded carrot - cooked and shredded chicken (reserved) - 2 gems - thread flour sufficient to dip the croquettes - 2 egg whites lightly beaten with olive oil - hot oil for frying Method of preparation: In a pan over medium heat with olive oil, place the chicken breast with bone and seasoned with salt, nutmeg to taste and pinch of black pepper and fry until golden brown. Add water and carrots, peeled and cut into slices. Let it cook for about 40 minutes. When the chicken is cooked, remove the pan from the heat and let it cool. Scatter the chicken and set aside the broth. With the aid of a fork, knead the carrot and set aside. In another pan over medium heat place margarine or butter and let it warm. Add wheat flour and stir until golden brown. Turn off the heat and gradually add the broth (reserved above) stirring not to stir. Add colorless gelatine leaves (hydrated in cold water) or 1 envelope of hydrated powdered gelatin, crushed carrot (reserved above), shredded chicken and finally the yolks. Shake well. Remove from heat and let cool. Transfer the mixture to a refractory, cover with plastic wrap and take to the freezer for about 4 hours or freezer for 1 1/2 hours. With the frozen dough, remove portions and mold croquettes of the desired size. TIP: If necessary, return the mixture to the cooling so that it does not soften until the end of the molding. Pass the croquettes in the flour, then in the egg whites lightly beaten with olive oil and then in the flour, taking care to completely cover the croquettes so they do not spoil when fried. TIP: If you want to freeze again. Fry them in hot oil at 170ºC and drain them in paper towel. Yield: 50 units.