CHICKEN & JAMOŃ CROQUETTES | How I Cook: Chicken w/ Ben Lippett

jamón

🥗Healthier: turkey ham

💰Cheaper: cooked ham

Turkey ham reduces fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often cheaper.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crackers can be a budget-friendly swap.

Pour 600 ml of chicken stock into a pan over high heat and bring to a boil.

Reduce the chicken stock from 600 ml to 200 ml to concentrate the flavor.

Cut 100 g of jamón into fine pieces.

Shred the roasted chicken breast and leg, including the chicken fat, and set aside.

Combine the reduced chicken stock with milk to reach a total of 600 ml of liquid.

Melt butter in a pan and add chicken fat until it sizzles.

Whisk in 125 g of flour to form a paste, adding more fat if too dry.

Cook the flour mixture for 3-4 minutes to remove the raw taste.

Gradually add the chicken stock and milk mixture, stirring to create a smooth sauce.

Cook the sauce until it thickens and bubbles, then remove from heat.

Add white pepper and grated nutmeg to the sauce, then mix well.

Flake in the shredded chicken and mix until well combined.

Stir in the diced jamón until evenly distributed in the mixture.

Spread the mixture onto a tray and refrigerate for at least 30 minutes to cool and set.

Wet your hands to prevent sticking, then roll the mixture into ping pong ball-sized croquettes.

Shape the croquettes into barrel shapes for even frying.

Dredge each croquette in flour, dip in egg, and coat with bread crumbs.

Double dip the croquettes back into egg and then breadcrumbs for extra coating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens