Chicken Rillettes

Welcome to my crazy Sunday afternoon. I put in 10 hours today and came home to get started for next week. This insane French nosh is chicken rillettes. It is pate with no liver, Ya! When I make chicken and dumplings I use a rotisserie chicken but just the breast. We don’t eat dark meat. I checked out a French cookbook from the library this week and it sparked this. I took pulled the breast meat off the chicken and put the rest in a pot.

Chicken Rilletes

  • 1 Rotisserie chicken minus the breast meat
  • ½ cup water
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 garlic clove smashed skin on
  • The top and tail on fan onion
  • 1/4 cup of reduced simmering liquid
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon tarragon (minced)
  • 1 teaspoon parsley (minced)
  • 2 teaspoons shallots (minced)
  • 2 tablespoons of butter, melted
  • 2 tablespoons Dijon mustard
  • 2 tablespoons of white wine

Put your chicken and all of the ingredients through the onion into a large sauce pan and bring to a boil. Reduce to a simmer for 20 minutes. Strain all the ingredients. Put the liquid back in the pot and reduce by half. When the chicken is cooled remove the meat and the garlic with out the skin and place that in a food processor with the simmering liquid and puree a minute or 2. Add in all of the other ingredients and puree to the texture that you prefer. Taste and season with salt and pepper to your taste. Place into jars and cover with more melted butter. Chill over night and serve with bread and cornichon. This tastes so amazing prior to sitting and melding together overnight. I can’t wait to taste the final product!

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