This is one my favorite ways to make Chicken Rillettes. Though this is equally good with pork, rabbit, and duck. I usually match the stock to the meat or use homemade vegetable stock. Otherwise low salt store bought is fine too.
If using deboned chicken, be sure to simmer in rich homemade stock. If using chicken breasts or skinless, more fat (oil) will be added at the end.
If no piment d'Espelette, use 1 tbl sweet Hungarian Paprika, 1 tsp Lemon Zest, and ½ tsp Orange Zest.
I really love garlic but if you're not a fan it can be omitted.
2 lb chicken
Stock to cover, about 6 to 8 cups
1 medium Carrot
1 large Sweet White Onion
Garlic, 1 head or about 9 large cloves
Thyme, about 3 fresh springs or 1 teaspoon dried
Basil, Fresh Chopped, about ⅛ cup
Tarragon, Fresh about 1 small bunch
¼ cup Dry white wine
⅔ cup Unsalted butter
3 tbl Wholegrain or Dijon mustard
Piment d'Espelette 2 teaspoon to 1 tbl (to taste)
-or- 1 tbl sweet Hungarian Paprika, 1 teaspoon Lemon Zest, and ½ teaspoon Orange Zest.
No nutrition information available
Brown chicken whether it is skinless, boneless, or fully intact.
Deglaze pan with white wine.
Add stock, herbs (except basil), any veggies of your choosing, and chicken to pan.
Bring to a boil and simmer until cooked. Depending on size of pieces, about 30 minutes.
Remove chicken from bones and blend in food processor or Vita-mix adding stock to make a paste. Include the garlic from the stock for a richer roasted garlic flavor and as an excellent binder. Season with salt and piment d'Espelette to taste. Remove chicken from blender and mix in butter, chopped fresh basil, tarragon, and mustard and allow to cool.
Taste and add more seasonings if needed.
Place into container and top with any fat or olive oil. Will keep for 3 weeks unsealed (not canned) in fridge, or up to 2 months (or longer) if sealed (I use a pressure cooker to can it following recommended procedures for that type of meat). Store in the fridge. Bring to room temperature to serve. Serve with bagettes or crackers.