Servings: 4 servings
Calories: 700kcal
Ingredients
- 1 kg boneless chicken
- 10 g salt
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 pinch ground black pepper
- 4 cloves peeled garlic
- 400 g lard or other animal fat (beef, duck, goose, etc.)
- 1 glass(es) water (start with half a glass; once the fat has melted, make sure the meat is completely covered)
Procédé
- Place all the ingredients in a saucepan set over low heat (about 3 out of 10).
- Simmer, uncovered, for 4–5 hours.
- Turn off the heat. Remove and discard the herbs.
- Transfer the meat to a large bowl and pull it into shreds.
- In the pan you’ll see two layers: clear fat on top and dark, intensely flavorful juices underneath. We want to keep both.
- Ladle off as much fat as possible into a separate bowl, leaving mostly the cooking juices in the pan.
- It’s fine if a bit of fat stays behind—pour everything from the pan into the bowl with the chicken and stir well. Your rillettes are ready!
- Potting: Sterilize jam jars or other airtight containers. Layer the mixture and fat—two tablespoons of rillettes followed by one tablespoon of the reserved fat—until the jar is full, finishing with a layer of fat.
- Seal tightly and refrigerate for up to 2 weeks, unless you plan to sterilize the jars for longer storage.
Nutrition
Calories: 700kcal
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