September 2019 - Cooking with Rum

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                           Spirited Chicken Croquettes

Ingredients:

  • 1⁄2 lb. baked chicken, ground
  • 1⁄4 lb. bread crumbs
  • 1 C. chicken broth
  • 1 C. dark rum
  • 1⁄2 C. butter
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste
  • 1/8 tsp. ground nutmeg
  • 2 eggs, well beaten
  • 2 tsp. grated white onion
  • 1 Tbsp. parsley, finely chopped
  • 1⁄4 C. heavy cream
  • 2 egg whites, lightly beaten with 1 Tbsp. water for rolling croquettes

Directions:

Mix the chicken and bread crumbs in a large bowl. Slowly add the broth and rum.

Melt butter in a large skillet. Add onions and cook until brown. Add the brown onions to the chicken and bread crumb mixture. Now add the rest of the ingredients except for the last ingredient: egg whites. Take the entire mixture and return it to the large skillet and heat over medium heat. Stir constantly to avoid burning or drying the mixture. Remove from heat and place mixture in a bowl and place in the freezer for about 2 hours or until mixture is easy to handle.

Use a tablespoon and scoop up croquettes and form into balls, divide mixture to make 12 croquettes. Take each ball and roll first in the bread crumbs then into the egg white mixture and back into the crumbs again. Each ball should be nicely coated with the bread crumbs.

Using a frying basket, place the balls into a deep, hot pot filled with oil cooking only a few croquettes at a time, about 2 to 3 minutes. Once croquettes are brown on the outside and hot all the way through, remove from oil and place on paper towel to drain excess oil. Now they are ready to be served.

If you are looking for a dipping sauce for your croquettes. Here is a great recipe:

                         Chicken Rum Cream Sauce

Ingredients:

  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1/2 C. chicken broth
  • 1⁄4 C. dark rum
  • 1/4 C. heavy cream

Directions:

Melt butter in a small saucepan over medium heat. Add flour and cook 1 minute. Gradually add chicken broth and rum and stir until mixture is smooth and thick.

Cook 2 minutes longer, stirring occasionally. Stir in the heavy cream and serve.