French potted chicken (or turkey) rillettes are a very easy way of using up some leftover chicken or turkey. You will only need 6 very simple ingredients to make this delicious spread.
Potted chicken rillettes are a real French classic. It is often served on charcuterie boards or in a sandwich or just as a spread for appetizers or at a picnic. Whichever way it is served, it's always eaten with a fresh slice of bread.
Last week I published my Gluten free no yeast biscuits (dairy free, vegan, paleo, AIP) recipe. As always, before publishing a new recipe, I ended up having tons of biscuits. I made several batches to make sure that my recipe was good and an extra batch for the photo shoot. So, even though most of them went to the freezer, I ate quite a lot of them. And guess what I spread on them? Rillettes! That's how I came up with the idea of this new gluten free, dairy free, coconut free, paleo and AIP recipe.
What are rillettes?
Rillettes are a dish where meat is slow cooked in fat at a slow rate for several hours.
Traditional French rillettes are either made with pork, chicken, duck, goose, game birds or rabbit. But you can also find fish rillettes and vegetable rillettes. Pork rillettes and chicken rillettes being the most common ones.
Well, at first, I thought that I would publish a pork rillettes recipe. But considering that we are at that time of year when many people around the world eat roast turkey, I thought it would be best to first publish potted chicken rillettes. These rillettes are made with leftover roast chicken and can totally be made with leftover turkey.
Ingredients
- Boneless, skinless leftover roast chicken or turkey
- Shallot
- Duck fat
- Bone broth
- Fresh tarragon (or other herb of your choice: basil, oregano...)
- Sea salt
See recipe card for quantities.
Instructions
- Peel and thinly slice the shallot.
- Transfer the shallot to a Dutch oven with one teaspoon of duck fat and make it sweat on low heat.
- In the meantime, shred the chicken (or turkey).
- Then add the shredded chicken (or turkey) to the Dutch oven along with all the other ingredients.
- Cover and let it simmer on low heat until all liquid is absorbed (about 3.5 hours).
- Transfer the mixture to an airtight glass jar. Once cooled down, store in the fridge overnight.
How to serve this?
French potted chicken (or turkey) rillettes are best served at room temperature, spread thickly on toasted bread. optional: you can serve these rillettes with cornichons (pickles).
Equipment
- Cast iron Dutch oven. To make this recipe you will need a cast iron Dutch oven. If you don't have one, you can also use a sauce pan. But you will need to adapt the cooking time.
- An airtight glass jar to store your French roast chicken (or turkey) rillettes spread. You will need a glass jar of at least 350 ml (12 oz).
Storage
Store your rillettes in the fridge for up to 2 days.
Other recipe to use up turkey or chicken leftovers
You can also try my now quite popular Chicken (or turkey) muffins (Gluten free, AIP, paleo)
French potted chicken (or turkey) rillettes spread (paleo, AIP)
Equipment
Ingredients
- 300 grams boneless skinless roast chicken or turkey
- 150 grams duck fat
- 300 milliliters bone broth
- 1 shallot
- 2 teaspoons fresh tarragon or other herb of your choice (basil, oregano...)
- Pinch of sea salt
Optional :
- Pinch of black pepper omit if on AIP
Instructions
- Peel and thinly slice the shallot.
- Transfer the shallot to a Dutch oven with one teaspoon of duck fat and make it sweat on low heat.
- In the meantime, shred the chicken (or turkey).
- Then add the shredded chicken (or turkey) to the Dutch oven along with all the other ingredients.
- Cover and let it simmer on low heat until all liquid is absorbed (about 3.5 hours).
- Taste and adjust seasoning to your own taste. Transfer the mixture to an airtight glass jar. Once cooled down, store in the fridge overnight. And voilà! Serve at room temperature with fresh bread. Bon appétit!
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