Chicken rillettes (French potted chicken spread)
You will only need 6 simple ingredients to make this delicious spread.
Prep Time15 minutes mins
Cook Time3 hours hrs 30 minutes mins
Resting Time8 hours hrs
Total Time11 hours hrs 45 minutes mins
Suitable for Diet: Gluten Free, Low lactose diet
Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Whole30
Servings: 6 people
- 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
- Pinch of black pepper omit if on AIP
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!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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
Calories: 313kcal | Carbohydrates: 1g | Protein: 14g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 63mg | Sodium: 57mg | Potassium: 135mg | Fiber: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg