Chicken Rillettes
Chicken rillettes are a French classic that are simple to make at home. Spread on bread or toast as a starter or lunch for a luxurious treat.
Equipment
- small deep roasting tin
- sharp knife
- Aluminium foil
- 4 ramekins or similar dishes
- small saucepan or microwaveable bowl
- Mixing bowl
Ingredients
- 120 g duck fat
- 2 chicken legs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 sprigs thyme
- 2 cloves garlic
- 1 bay leaf
- ⅛ teaspoon mace
- 120 g butter
Instructions
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2.
- Place the duck fat in the roasting dish to melt in the oven.
- Peel the garlic and press down on the cloves with the flat side of a sharp knife to crush the cloves.
- Pat the chicken dry with kitchen paper and use a sharp knife or carving fork to poke holes all over the skin.
- Season the chicken with half of the salt and pepper and place in the hot roasting dish, along with the garlic, thyme and bay leaf.
- Cover the dish with foil and cook for about 2 hours or until fork tender.
- Put the chicken on a plate or board and leave until it is cool enough to handle.
- Remove the skin and shred the meat into small pieces. It's easier to do this with your hands or by using 2 forks. Discard the skin and bones.
- Put the shredded chicken in a mixing bowl with the rest of the seasoning and mace.
- Strip the leaves from the remaining sprig of time and roughly chop a tablespoonful. Add to the chicken.
- Mix in about 2 tablespoons of the cooking fat and juices so that the chicken rillettes stay really moist.
- Pack into jars or ramekins and refrigerate for 30 minutes.
- Gently heat the butter in a saucepan or heat in 10 second full power bursts in the microwave.
- Pour over the butter and add a sprig of thyme if you wish.
- Let the butter set in the refrigerator before serving.
Notes
Clarified butter, also known as ghee, has a high smoking point which means that you can use it like you would do a vegetable oil. You will need to increase the quantity of butter by 30g for this recipe as some of the butter will be discarded.
- Put the butter in a small saucepan and heat gently until it melts.
- Use a spoon to skim off any foam or bits that rise to the surface and discard.
- Next, pour the liquid butter into another container, being careful not to let any of the sediment at the bottom to go with it. I prefer to use a separating jug for this.The clarified butter is now ready to use.
Nutrition
Calories: 311kcalCarbohydrates: 0.5gProtein: 5gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 77mgSodium: 414mgPotassium: 75mgFiber: 0.1gSugar: 0.02gVitamin A: 418IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg
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