CookEat Recipe
Rice Croquettes with Chicken Giblets
Firm Parmesan rice mixed with small pieces of cooked chicken giblets, chilled, shaped into cylinders, crumbed and fried.
Method
Steps
Step 1
Gather the ingredients: 500 ml milk; 100 g rice; 35 g butter: 20 g for the rice and 15 g for the giblets; Salt to taste; 20 g grated Parmesan; 2 eggs: 1 for the rice and 1 for coating; The food-grade giblets of 1 chicken: 1 liver, 1 heart and 1 professionally emptied and trimmed gizzard, about 100–120 g total; About 120 ml ready-to-use cooked meat jus, plus water if needed; About 90 g fine dry breadcrumbs; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Start the giblets first. Pat the professionally cleaned gizzard, heart and liver dry without rinsing raw poultry. Warm 15 g butter, add the gizzard and turn briefly. Add the meat jus and simmer gently, covered, for about 40–60 minutes until tender, adding water if needed. Add the heart and liver for approximately the last 10–15 minutes and cook every part to at least 74°C. Cut the cooked giblets into pieces about the size of chickpeas.
Step 3
Meanwhile cook the rice gently in the milk, stirring frequently, until very firm and fully tender, about 35–45 minutes. Add the remaining 20 g butter and salt halfway through. When no loose milk remains, remove from the heat, add the Parmesan and immediately beat in the first whole egg.
Step 4
Stir in the fully cooked diced giblets, including only enough reduced cooking liquid to keep the rice firm. Stir briefly over gentle heat as needed to bring the whole mixture to 74°C. Spread promptly in a shallow container and refrigerate until thoroughly cold, about 45–60 minutes.
Step 5
Roll spoonfuls in breadcrumbs and shape into about 12–14 small cylinders. Beat the remaining egg, dip each croquette and coat in breadcrumbs again. Heat the oil to about 170°C and fry in small batches for about 4–6 minutes until golden and heated throughout to 74°C. Drain and serve hot.
Step 6
If meat jus is unavailable, gently soften 1 tablespoon finely chopped onion in the 15 g butter before adding the giblets. Add about 120 ml water, keep the pan moist and cook the gizzard until tender, adding heart and liver later as above. Dice only after cooking and complete the same rice mixture, chilling, coating and frying method.
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