Chicken rillettes are a real French classic. They can also be made with turkey or any other kind of poultry. This recipe is a very easy way of using up some leftover roasted chicken or turkey. You will only need 6 very simple ingredients to make this delicious potted chicken (or turkey) spread.
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Last week, I published my gluten free dinner rolls recipe. As always, before publishing a new recipe, I ended up having tons of dinner rolls. 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? Chicken rillettes!
That's how I came up with the idea of publishing this rillettes recipe. And believe me, it's one of the most delicious ways to use up some roast chicken or turkey leftovers!
⭐ Why you'll love this recipe
- Easy recipe.
- Only 6 ingredients.
- A classic French dish.
- One pot.
- A delicious way to use up roasted chicken or turkey leftovers.
📖 Ingredient notes
- Chicken or turkey. Boneless, skinless roast chicken or turkey. This recipe is perfect to use up some leftover roast chicken or turkey. But feel free to roast a chicken (or even a whole turkey) just to make this recipe.
- Duck fat. If you can't or won't have duck fat, you can also use lard.
- Tarragon. For this recipe you will need fresh tarragon. It pairs very well with poultry. But you can also use another herb of your choice: like fresh basil or oregano...
For the quantities and complete list of ingredients for this chicken rillettes recipe, please see the recipe card below.
🔪 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 chicken rillettes. For this recipe, you will need a glass jar of at least 350 ml (12 oz).
🥣Step by step 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.
💬 Frequently Asked Questions
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.
French potted chicken (or turkey) rillettes are best served at room temperature, spread thickly on toasted bread.
In France, rillettes are often served with "cornichons" (pickles) on charcuterie boards or in a sandwich or just as a spread for appetizers or at a picnic. Whichever way they are served, they are always eaten with a fresh slice of bread.
Store your rillettes in an airtight glass jar in the fridge for up to 2 to 3 days.
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📋 Recipe / Recette
Chicken rillettes (French potted chicken spread)
Equipment
- 350 ml (12 oz) airtight glass jar
Ingredients
- 300 grams (0.66 pounds) boneless skinless roast chicken or turkey
- 150 grams (¾ cup) duck fat
- 300 milliliters (1 cup +¼ cup) 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!
zori
I love this recipe. Enjoyed this one, thank you for posting.