Easy 6-Step Chicken Rillette Recipe From Scratch

Easy 7-Step Chicken Rillette Recipe From Scratch

Last Updated on May 14, 2024

This chicken rillette recipe is very easy to make but does take time. It is an uber-rich, creamy, and textured chicken spread that is hearty and filling.

Jump to Recipe

What Is A Rillette?

Rillette is a very unique preservation method, similar to the better-known confit method. During the process, the meat is seasoned in slowly cooked in fat. The entire process can take between 4 to 10 hours!

Once the meat is cooked, it gets shredded. Then, it is tightly packed into sterile preserving jars.

Usually, this technique is used for pork belly or pork shoulder. But more people are using it for poultry including duck, goose, chicken, and other game birds. You can also use fish (such as salmon, tuna, or pike), and rabbits.

When you are ready to serve your rillette, bring it to room temperature. It works best as a spread on toast or crackers.

What’s the difference between rillettes and pâté?

You already know what rillettes are, so what exactly is pâté? Well, it’s a similar preservation technique. However, it is mainly used with organ meat and has a much smoother texture and consistency.

They are used similarly as a spread. But again their texture is different. Understandably, so many people confuse them for each other.

chicken rillettes

What Makes Our Chicken Rillette Recipe So Good?

Today we will be making potted rillettes from scratch. Many people find the process intimidating, but we will be making it extremely easy. Unfortunately, you cannot cut back on time. It’s like making cheese: it takes as long as it takes and there are no shortcuts.

This recipe is very simple and contains basic, yet uber-flavorful ingredients. It contains a couple of herbs, basic aromatics, white wine, and some chicken broth. All in all, the aim is to create a very flavorful and well-balanced rillette with a rich and creamy texture.

You can play around with different flavors as you’d like. But we tend to find people love a herby, creamy rillette above all others. Basic isn’t always boring!

So, let’s take a look at how you can make this chicken rillette recipe from scratch.

What You Need To Make This Chicken Rillette Recipe

Ingredients for the braised chicken

  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 pounds of chicken meat, cleaned and dried
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 small onion, chopped
  • 2 medium carrots, chopped
  • 1 cup celery, chopped
  • 4 garlic cloves, minced
  • 3/4 cup white wine (preferably dry)
  • 3 cups chicken broth, low sodium

Ingredients for the chicken rillettes

  • 1/2 cup butter
  • 1 cup shallots, finely diced
  • 1 1/2 tablespoons fresh tarragon, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Dutch oven or large oven-safe pot
  • Mixing spoon or silicone spatula
  • Aluminum foil, optional
  • Medium to a large saucepan
  • Preservation jars
 

Step by step instructions

Step 1: Marinate the chicken

To start, combine half of the olive oil, fresh thyme, and rosemary. Make sure that the ingredients are well combined. Then, rub it all over your chicken pieces. Then, season it with salt and black pepper.

Cover the chicken in a bowl or container. Leave it to marinate overnight or for at least 4 hours.

Step 2: Make the braised chicken base

Preheat your oven to 360ºF (180ºC).

Heat the remaining olive oil in a Dutch oven or oven-proof pot. Once the oil is heated, add your chicken. Allow it to brown and cook over medium-high heat. The chicken will take roughly 3-4 minutes to cook per side (depending on the cut and thickness).

Once the chicken has been browned, add the diced onions, carrots, and celery. Add more oil if you need to. Allow the vegetables to sweat for roughly 3 minutes.

Add the garlic and let it fry for a minute.

Finally, stir in the wine and bring it to a boil. Once it has almost completely evaporated, add the chicken broth. About 3/4 of the chicken should be covered with broth.

Step 3: Let the chicken braise

Cover the pot with a lid or sheet of aluminum foil. Place it inside the oven and leave it to simmer. This chicken rillette recipe will take about 1 hour and 20 minutes.

The chicken has been fully cooked when it is tender and the internal temperature has reached 165ºF (74ºC).

Turn the chicken once around the 40-minute mark.

Step 4: Reduce the braising liquid

Once the chicken has completely cooked, remove it from the oven and heat. Take it out of the braising liquid and set it aside in a bowl to cool.

Strain the braising liquid to remove any large ingredients. Then, bring it to a boil. Allow the liquid to reduce for 20-30 minutes, or until it has reduced to about 1 1/2 to 2 cups of liquid.

Step 5: Shred your chicken

While your liquid is reducing, start shredding your chicken. Remove all skin, bone, and cartilage. Shred the meat into bite-sized pieces.

Step 6: Make the chicken rillette base

Melt half of the butter in a saucepan over medium heat. Then, add the shallots and allow them to sweat for 4-5 minutes. Add the rest of the butter and tarragon, thyme, and rosemary. Stir the ingredients to create a uniform flavored liquid.

Add the shredded chicken and braising 1 1/2 cups of braising liquid. Bring the ingredients to a simmer. Leave it to cook for 5 minutes. Season with salt and pepper and add the remaining herbs.

Step 7: Assemble the chicken rillettes

Pack the mixture into a glass jar. Make sure you pack the shredded chicken tightly.

Leave the chicken to chill uncovered until it is cold. Seal the jars with a lid and leave them to chill. Store this chicken rillette recipe inside the fridge for up to a week.

what is a rillette

Expert Tips And Tricks

  • You can shred the chicken and reduce the braising liquid a day in advance. This makes the process a little easier and less labor-intensive.
  • You can adjust the texture of the chicken by shredding it to varying degrees. The finer you make it, the smoother the rillette will be. The chunkier you shred it, the more textured it will be.
  • You should allow the chicken rillette to come to room temperature before serving. It spreads much easier and has a better flavor.

Preparations Times And Servings

Preparation TimeCooking TimeServings
15 minutes1 hour 50 minutes4-5 portions

Wrapping Things Up – Creamy, Rich, And Filling Chicken Rillette Recipe

This chicken rillette recipe cannot be made in an hour. But, it’s definitely worth the wait. Luckily, most of the time is spent waiting for the elements to cook and reduce.

Let us know what you think about the recipe and how you like to serve your rillettes.

Easy 6-Step Chicken Rillette Recipe From Scratch
Pin Recipe
Share on Facebook
Print Recipe
5 from 1 vote

Easy 6-Step Chicken Rillette Recipe From Scratch

This chicken rillette recipe is very easy to make but does take time. It is an uber-rich, creamy, and textured chicken spread that is hearty and filling.
Prep Time15 minutes
Cook Time1 hour 50 minutes
Total Time2 hours 5 minutes
Course: Appetizer, Snack
Cuisine: American, French
Keyword: chicken rillette recipe, chicken rillettes, potted rillettes, rillettes recipe, what is a rillette
Servings: 5 portions
Calories: 203kcal
Author: Ania

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Dutch oven or large oven-safe pot
  • Mixing spoon or silicone spatula
  • Aluminum foil, optional
  • Medium to a large saucepan
  • Preservation jars

Ingredients
  

Ingredients for the braised chicken

  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 pounds of chicken meat, cleaned and dried
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 small onion, chopped
  • 2 medium carrots, chopped
  • 1 cup celery, chopped
  • 4 garlic cloves, minced
  • 3/4 cup white wine, preferably dry
  • 3 cups chicken broth, low sodium

Ingredients for the chicken rillettes

  • 1/2 cup butter
  • 1 cup shallots, finely diced
  • 1 1/2 tablespoons fresh tarragon, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped

Instructions

  • Marinate the chicken
    To start, combine half of the olive oil, fresh thyme, and rosemary. Make sure that the ingredients are well combined. Then, rub it all over your chicken pieces. Then, season it with salt and black pepper.
    Cover the chicken in a bowl or container. Leave it to marinate overnight or for at least 4 hours.
    3 tablespoons olive oil, 1 tablespoon fresh thyme, chopped, 1 tablespoon fresh rosemary, chopped, 2 pounds of chicken meat, cleaned and dried, Sea salt flakes, to taste, Freshly ground black pepper, to taste
  • Make the braised chicken base
    Preheat your oven to 360ºF (180ºC).
    Heat the remaining olive oil in a Dutch oven or oven-proof pot. Once the oil is heated, add your chicken. Allow it to brown and cook over medium-high heat. The chicken will take roughly 3-4 minutes to cook per side (depending on the cut and thickness).
    Once the chicken has been browned, add the diced onions, carrots, and celery. Add more oil if you need to. Allow the vegetables to sweat for roughly 3 minutes.
    Add the garlic and let it fry for a minute.
    Finally, stir in the wine and bring it to a boil. Once it has almost completely evaporated, add the chicken broth. About 3/4 of the chicken should be covered with broth.
    3 tablespoons olive oil, 1 small onion, chopped, 2 medium carrots, chopped, 1 cup celery, chopped, 4 garlic cloves, minced, 3/4 cup white wine, preferably dry, 3 cups chicken broth, low sodium
  • Let the chicken braise
    Cover the pot with a lid or sheet of aluminum foil. Place it inside the oven and leave it to simmer. This chicken rillette recipe will take about 1 hour and 20 minutes.
    The chicken has been fully cooked when it is tender and the internal temperature has reached 165ºF (74ºC).
    Turn the chicken once around the 40-minute mark.
  • Reduce the braising liquid
    Once the chicken has completely cooked, remove it from the oven and heat. Take it out of the braising liquid and set it aside in a bowl to cool.
    Strain the braising liquid to remove any large ingredients. Then, bring it to a boil. Allow the liquid to reduce for 20-30 minutes, or until it has reduced to about 1 1/2 to 2 cups of liquid.
  • Shred your chicken
    While your liquid is reducing, start shredding your chicken. Remove all skin, bone, and cartilage. Shred the meat into bite-sized pieces.
  • Make the chicken rillette base
    Melt half of the butter in a saucepan over medium heat. Then, add the shallots and allow them to sweat for 4-5 minutes. Add the rest of the butter and tarragon, thyme, and rosemary. Stir the ingredients to create a uniform flavored liquid.
    Add the shredded chicken and braising 1 1/2 cups of braising liquid. Bring the ingredients to a simmer. Leave it to cook for 5 minutes. Season with salt and pepper and add the remaining herbs.
    1/2 cup butter, 1 cup shallots, finely diced, 1 1/2 tablespoons fresh tarragon, chopped, 2 teaspoons fresh thyme, chopped, 1 teaspoon fresh rosemary, chopped, Sea salt flakes, to taste, Freshly ground black pepper, to taste, 1 tablespoon fresh parsley, chopped, 1 tablespoon fresh chives, chopped
  • Assemble the chicken rillettes
    Pack the mixture into a glass jar. Make sure you pack the shredded chicken tightly.
    Leave the chicken to chill uncovered until it is cold. Seal the jars with a lid and leave them to chill. Store this chicken rillette recipe inside the fridge for up to a week.

Notes

You can shred the chicken and reduce the braising liquid a day in advance. This makes the process a little easier and less labor-intensive.
You can adjust the texture of the chicken by shredding it to varying degrees. The finer you make it, the smoother the rillette will be. The chunkier you shred it, the more textured it will be.
You should allow the chicken rillette to come to room temperature before serving. It spreads much easier and has a better flavor.

Nutrition

Serving: 100g | Calories: 203kcal | Carbohydrates: 5g | Protein: 17g | Sodium: 652mg | Fiber: 1g | Sugar: 1g

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




My Best Chicken In A Biskit Cracker Recipe Gluten-free souffle pancakes [9 main steps] Must Try Chicken Eggplant Mushroom Recipe If You Haven’t Already This Barberton Chicken Recipe Will Leave You Craving For More Really Easy To Make Delicious Chicken Croquettes Recipe Try Our Our Favorite Chicken Eggplant Mushroom Stir Fry Make Your Own Del Taco Chicken Soft Taco Recipe From Home Incredibly Popular Qdoba Adobo Chicken Recipe You Can’t Miss Out On Technique To Make The Juiciest Chicken Breast Recipe Put Together Your Own Carmine’s Chicken Scarpariello Recipe The Most Refreshing Persian Chicken With Plums Recipe You Gotta Try 11 Absolutely Delicious Side Dishes To Your Meatball Subs Irresistible Macaroni Grill Chicken Scallopini Recipe Perfect For On The Run Chicken Salad Sandwich Recipe Fun To Eat Light Zoe’s Kitchen Chicken Salad Recipe Delicious Twist On The Traditional Italian Classic Chicken Vesuvio The Hard-To-Resist Benihana Teriyaki Chicken Recipe Fantastic Healthy Optavia Diet Chicken Salad Recipe You Can’t Resist This Chicken Chesapeake Sauce Recipe Easy To Prepare Delicious Kosher Chicken Cutlet Recipe