Craving creamy, flavorful croquetas de pollo?
In this video, I’m sharing my step-by-step guide to making the best chicken croquettes, starting with a rich, homemade roasted chicken broth for unmatched flavor. These croquetas are creamy, packed with taste, and far from bland, thanks to a hearty stew and a silky béchamel with my clever cornstarch twist. Perfect for Spanish food lovers or anyone wanting a delicious appetizer!
📝 *RECIPE*
*For the Broth*
• Chicken bones (skeleton, neck, insides, etc.), ~2 kg
• 6 carrots (mix of colors, optional)
• 3 onions
• 1 leek
• 2–3 garlic cloves
• Optional: 1 chicory, 1 piece celery root
• 3 tbsp tomato paste
• 1 tsp Sichuan peppercorns
• Olive oil
*For the Stew*
• 3 chicken legs
• 3 carrots
• 3 onions
• 3 garlic cloves
• Aromatics: thyme, rosemary, parsley
• Salt and pepper to taste
• Splash of white wine
*For the Béchamel*
• 1 litre of milk
• 90 g flour
• 90 g butter
• 9 g of salt
• 35 g of cornstarch (dissolved in a bit of the milk)
Got questions? Drop them in the comments — I’m happy to help!
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*Timestamps*
0:00 Intro: Why these are my favorite croquetas
0:29 Ingredients: Breaking down broth, stew, and béchamel
3:05 Step 1: Roasting veggies and chicken for broth
6:45 Step 2: Building the flavorful broth
8:01 Step 3: Starting the chicken stew
10:02 Step 4: Adding veggies and aromatics to stew
11:37 Step 5: Crafting the perfect béchamel
13:29 Step 6: Mixing in the flavor bomb
15:00 Step 7: Shaping croquetas three ways
17:40 Step 8: Frying to golden perfection
18:12 Tasting: The creamiest croquetas ever
#cookingfromspain #croquetasdepollo #spanishrecipes #chickencroquettes