Hack HoJos Chicken Croquettes

Believe it or not, Howard Johnson’s still exists in some form today. Now known for roadside motels, as of 2018 only one original restaurant remained in New York state. The menu was iconic from the charcoal grilling to the sandwiches to the massive sundae selections. It was every kid’s dream to take a trip “out to eat” at Howard Johnson’s. I hope you enjoy this little trip back in time with Hack HoJos Chicken Croquettes .

This makes so many croquettes, you can nosh on them for a couple of days. They should be heated in the oven, because they get soggy in the microwave.

INGREDIENTS -Hack HoJos Chicken Croquettes

28 oz can organic chicken

1 cup milk

1 cup chicken broth

1 stick butter

1/2 small onion, finely chopped

1 stalk celery, finely chopped

1/4 tsp each of. salt, thyme, cayenne , white pepper

2 tsp minced garlic

1 cup flour plus 1 cup flour

1 TB parsley

2 eggs

1 tsp tabasco sauce

1/8 tsp cayenne

2 cups bread crumbs

grapeseed oil in 2 quart saucepan to fill 1/3 way up (24 oz)

VELOUTE SAUCE

1 tsp chicken concentrate

2 TB flour

2 TB oil

1 1/2 cups milk

METHOD

Drain and finely chop the chicken in the food processor. Put in a bowl.

Heat slowly, the 1 cup milk and chicken stock in a saucepan.

In another pan, warm stick of butter add chopped 1/2 onion and celery . Add spices except parsley.

Saute 7 minutes.

Add garlic. Saute 2 minutes.

Add 1 cup flour, whisk for 2 minutes.

Add milk and stock and whisk until smooth.

Put in bowl to cool.

Add chicken and TB of parsley.

Mix with clean hands (it’s very thick).

Scoop out TB at a time, forming a finger size croquette with hands.

Place on silpat or parchment.

On separate plates, put 1 cup flour,

2 whisked eggs with 1/2 tsp tabasco sauce plus pinch of cayenne

2 cups bread crumbs.

Dip croquette in flour, then egg, then bread crumbs until coated.

Put on a clean parchment sheet.

Heat oil to 325F

Fry about 6 at a time for 5 minutes, until very golden

Remove to paper towel to drain

SAUCE METHOD

put 6 TB of the cooking oil in another saucepan

whisk in 6 TB flour and 1 tsp chicken concentrate

Whisk in 1 to 1 1/2 cups milk until nice sauce consistency ( it will thicken)

Serve! And if you like those, here is another one of our favorite fried chicken morsels HERE.

 

 

 

 

 

 

 

 

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

Check Also

steak pot pie

VIDEO: Cooking Class – Chicken Pot Pie

Use up your leftover chicken with this lovely dish.

Leave a Reply

Your email address will not be published.

Time limit is exhausted. Please reload CAPTCHA.