This is what I like to make with the chicken that has been boiled for broth. I love serving meals like this — meals that fit together like the pieces of a puzzle — so a small bowl of pasta in broth can be followed by chicken croquettes with a simple green salad.
Pick all the chicken meat off the bones and throw away all the skin, bones and bits you don’t want. Chop up the chicken finely and put it in a bowl.
Melt half the butter in a small pan and sauté the onion over medium–low heat until it is soft and lightly golden. Add the celery, parsley and garlic and, when you can smell the garlic, add the tomato. Simmer until it has totally melted, squashing it with
Meanwhile, melt the rest of the butter in another small pan over medium heat and then stir in the flour. Whisk in the broth, and let it cook for a few minutes until it is bubbling up nicely. Whisk well to make sure it is totally smooth. Pour into the chicken bowl and add the tomato mixture, too. Add the egg and mix everything together well. Taste for salt, adding
Put the bowl in the fridge for half an hour or so, so that you are able to roll out the croquettes more easily.
Take scoops of the mixture, more or less the size of eggs, and shape them into croquettes. Put the breadcrumbs on a plate and lightly roll the croquettes in them.
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