Chicken Rillettes

By corlear

Rillettes de Poule

A typical Bressan version of rillettes made with chicken rather than the more traditional pork. These rillettes have a lovely flavour and are not at all fatty. They will keep for up to one week in the refrigerator.

Serve with green salad and fresh, crusty country bread.

Ingredients

• 450 g / 1 lb back bacon
• 2 kg / 4 1/2 lb chicken, cut into 8 pieces
• 350 m1 / 12 fl oz white Burgundy wine
• 3 sprigs of fresh thyme
• 1 bay leaf
• 75 g / 2 1/2 oz goose or duck fat
• 45 g / 1 1/2 oz lard, melted
• salt and freshly ground black pepper

Details

Servings 10

Preparation

Step 1

Cut the rind off the bacon and reserve, then cut the bacon into small pieces. Put the chicken pieces, bacon, bacon rind, white wine, thyme, bay leaf, a small amount of salt and pepper and 400ml / 14 fl oz of water to cover into a large flame-proof casserole.

Bring to the boil, skimming off all the scum as it rises, then cover and simmer gently for 3½ hours. Add the goose or duck fat and simmer, still covered, for a further 30 minutes.

Strain the mixture into a bowl, then return the liquid to the pan and boil to reduce by half. Leave the contents of the sieve to cool.

Take out the chicken pieces and the bacon, remove the skin and the bones from the chicken and reserve the meat.

Take the liquid off the heat, add the bacon and chicken and mash with a fork. Adjust the seasoning and leave to cool.

Pour into several small terrines or 1 large one and cover with melted lard to form a seal. Chill before serving.