Chicken Liquid Croquettes

By corlear

Ingredients

• For the chicken stock:
• 1 3/4 oz leeks
• 1 3/4 oz onion
• 1 3/4 oz carrot
• 3 cups chicken
• 10 1/2 oz chicken carcass
• 6 cups water
• For the chicken mousse:
• 1/8 cup butter
• 3 tsp onion
• 1/2 oz plain flour
• 1 1/4 cup chicken stock (see previous step)
• 2 sheets gelatin (previously rehydrated in cold water)
• 2 Tbsp single cream (35% fat)
• freshly ground white pepper
• freshly ground nutmeg
• salt
• For the fresh pasta sheets:
• 2 1/4 cup plain flour
• 1/2 cup egg
• 1 3/4 oz 0.4º olive oil
• salt
• For the croquettes:
• 1 1/3 cup plain flour
• 5 1/4 oz breadcrumbs
• 1 egg
• 10 chicken mousse rectangles (see previous step)
• 10 sheets cooked pasta
• To finish:
• 1 1/4 cup 0.4º olive oil

Details

Servings 10

Preparation

Step 1

For the chicken stock:
1. Peel and wash the vegetables, without chopping them into pieces.
2. Clean the chicken and carcass and leave them whole.
3. Put all the ingredients in a pressure cooker and cover them with water.
4. Bring to boil over a medium heat and remove any foam that forms.
5. Simmer for approx. 2 hours until you get a concentrated and tasty stock.
6. Skim off any fat, strain and sieve the stock.
7. Leave in the fridge and scrap off any excess fat.

For the chicken mousse:
1. Peel and finely dice the onion.
2. Sauté the onion and butter together in a pan.
3. When the onion is transparent, add the flour, leave to cook for 2 minutes and gradually add the chicken stock.
4. Stirring occasionally, bring to the boil over a low heat and simmer for 10 minutes, making sure that the liquid does not evaporate excessively.
5. Remove from the heat, season with salt, pepper and nutmeg and dissolve the gelatin in the liquid.
6. Leave to cool in a bowl to make the mousse, but do not allow it to set.
7. Lightly whisk the cream and gradually fold the chicken stock in.
8. Place it in a square or rectangular dish, making sure that it is 2/3" thick. Leave in the fridge.
9. Once it is set, cut the chicken mousse into 2/3" x 1 ½" rectangles.

For the fresh pasta sheets:
1. Sieve the flour into a pile.
2. Add the egg and oil to the center of the flour and season with salt.
3. Knead the ingredients together until you have a smooth but stiff dough.
4. Cover with clingfilm and leave to rest for at least one hour in the fridge.
5. Roll the pasta out until you have very thin sheets of pasta, each measuring 2 ¾" x 1 ¾".
6. Cook the pasta in boiling water and then plunge into salted iced water.
7. Once cold, leave to dry on a linen tea towel.

For the croquettes:
1. Place a piece of mousse on a pasta sheet and fold it over, leaving a ½" margin around the sides.
2. Wrap the pasta around the mousse, making sure that as little pasta as possible overlaps and fold round to make a parcel.
3. Make sure that you do not cut or tear the pasta while you are handling it.
4. Dip the croquette in flour, egg and breadcrumbs, and press the seams tightly together.

Finishing Touches & Presentation:
1. Heat the oil until it is piping hot.
2. Fry the croquettes in small batches (two by two) with the help of a slotted spoon.
3. Place the croquettes on a tray lined with kitchen paper. They should be golden brown, crunchy, hot and liquid inside.