Serves 4 to 6
Prep time 5 hours
Chicken legs, 2, large
Rosemary, 4 sprigs
Salt, as needed
Cracked black pepper, as needed
Garlic, halved with skin intact, 1 head
Flour, as needed
Breadcrumbs, as needed
Sunflower oil for deep frying
Wild mushroom ketchup from Natural Preserves, 1 jar
Season the chicken legs with a little salt and leave them to sit for 5 minutes to absorb it. Melt the lard in a pan and add the black pepper, rosemary and halved garlic.
Once melted add the chicken legs and cover the pan. Transfer the pan into the oven and bake at 140 C for 2 hours. Leave the chicken legs to cool in the fat for at least 30 minutes but no longer than 2 hours.
Remove the legs from the lard and place into a container.
Remove all the meat from the chicken leg, discarding the bones. Crush the meat till it can easily be formed into a ball.
Roll the chicken into a log, alternatively roll it into individual balls the size of ping pong balls. Place them in the freezer for at least 1 hour to set. You may also make larger batches and freeze for up to 3 months.
Ready 3 bowls. Place flour into one and season with salt. In another place the eggs and whisk till the yolks and whites are incorporated and in the other place the breadcrumbs seasoned with a little salt.
Remove the set chicken form the freezer and if formed into a log, slice into rounds 2 cm thick. Coat the pieces individually in the flour until they are completely coated.
Next place them into the egg mixture coating them well. Allow any excess to drip off before transferring them to the breadcrumbs and covering them completely.
Deep fry the balls in sunflower oil or any other neutral oil and fry at 180 C till golden brown. Remove the croquettes from the oil and season again with salt. Serve with wild mushroom ketchup.