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.
Servings: 5 portions
Calories: 203kcal
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 chickenTo 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 basePreheat 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 braiseCover 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 liquidOnce 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 chickenWhile 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 baseMelt 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 rillettesPack 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