Chicken Rillettes Recipe
Ingredients
| Whole chicken | 3 1/2 Pound | |
| Garlic | 1 Clove (5gm), pressed | |
| 1/2 teaspoon each thyme leaves and dry rosemary | ||
| Bay Leaf | 1 | |
| Shallots | 1/4 Cup (16 tbs), finely chopped | |
| White wine or water | 1/3 Cup (16 tbs) | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| 1 teaspoon each salt and pepper | ||
| 1 teaspoon each salt and pepper | ||
Directions
Rinse chicken, pat dry, and cut apart at joints.
Place meat in a 4 to 5-quart casserole or ovenproof pan and add salt, pepper, garlic, thyme, rosemary, bay leaf, shallots, wine, and water.
Cover tightly and bake in a 250° oven until meat is so tender it falls apart when prodded with a fork (about 4 hours).
Pour chicken mixture through a colander, reserving juices.
Let cool; discard bay leaf, bones, skin, and tendons.
Finely shred meat.
Skim and discard fat from juices.
With a heavy spoon or your hands, work together meat, juices, and butter until well blended.
Pack into a bowl, crock, or terrine (about 5-cup size).
If made ahead, cover and refrigerate for up to 1 week.
Place meat in a 4 to 5-quart casserole or ovenproof pan and add salt, pepper, garlic, thyme, rosemary, bay leaf, shallots, wine, and water.
Cover tightly and bake in a 250° oven until meat is so tender it falls apart when prodded with a fork (about 4 hours).
Pour chicken mixture through a colander, reserving juices.
Let cool; discard bay leaf, bones, skin, and tendons.
Finely shred meat.
Skim and discard fat from juices.
With a heavy spoon or your hands, work together meat, juices, and butter until well blended.
Pack into a bowl, crock, or terrine (about 5-cup size).
If made ahead, cover and refrigerate for up to 1 week.
Chef
