Croquetas de pollo a l’ast/a la brasa 
Rotisserie Chicken Croquettes
The recipe I use most often for leftovers is definitely croquettes. I had leftover chicken and some stale bread, so there was no doubt that croquettes would be on the menu this week. 🤭
Rotisserie Chicken Croquettes
The recipe I use most often for leftovers is definitely croquettes. I had leftover chicken and some stale bread, so there was no doubt that croquettes would be on the menu this week. 🤭
Cooking Instructions
- 1
Shred the chicken, remove the bones, pour all the oil from the rotisserie chicken over it, and mix well to absorb the flavor. Set aside on a plate.
- 2
Prepare the béchamel sauce. In a pan over medium-low heat, add the butter and let it melt until it turns a caramelized brown color.
- 3
Add the flour, mix until toasted, and it changes to a slightly brown color (it will have a sweet smell). Now gradually add the milk, stirring until you reach the desired thickness for the dough.
- 4
When you can draw a straight line with the spatula without it coming together immediately, it's the ideal consistency. Add salt, nutmeg, pepper to taste, and the chicken. Mix well.
- 5
Store it in a container, covering the dough with plastic wrap, and refrigerate for about 12 hours.
- 6
Prepare the breadcrumbs for tomorrow. I prepare them in two different ways, depending on the dish. I use a blender to make them very fine, for example, for breaded chicken.
- 7
And I use a food processor for a coarser cut, which I use for croquettes, as it gives them a slightly crunchier texture. I use both appliances because it's easier to control the texture with the food processor, as the blender makes it very fine.
- 8
After 12 hours, divide the dough into squares (I wanted round ones, so it was easier for me this way). Shape the croquettes, coat them in flour, then in egg, and finally in breadcrumbs.
- 9
At this point, you can freeze them to enjoy later or cook them now. I ended up with about 24 croquettes.
- 10
Fry them in hot oil.
- 11
Enjoy!
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