{"id":156319,"title":"Chicken Rillettes","modified":"2026-07-18T02:28:04+02:00","plain":"What are rillettes? \n\n\n\nThe question may seem silly, but the truth is that once you understand what rillettes are and the core principles behind them, a whole world of chicken, duck, pork, and many other kinds of rillettes opens up. And that’s a beautiful thing. \n\n\n\nIn fact, rillettes are simply an age-old technique for preserving meat by slowly cooking it in fat until most of its moisture has evaporated. As a bonus, the meat becomes incredibly delicious in the process.\n\n\n\nDelicious chicken rillettes as they cook\n\n\n\nAre chicken rillettes healthy? \n\n\n\nHere’s my motto: why buy junk food when we can make it ourselves? Better yet, homemade rillettes can even have a few nutritional upsides! \n\n\n\nNutritional value of rillettes\n\n\n\nAccording to the website Medisite, here are a few key facts: \n\n\n\nRillettes are about 50% fat. However, roughly half of that fat is unsaturated, which helps support cardiovascular health. \n\n\n\n Per 100 g, they contain 15 g of protein.\n\n\n\nThey contain less cholesterol than eggs and most meats. \n\n\n\nLet’s not pretend homemade rillettes are health food… but considering how easy they are to make and how exceptionally tasty they are, they’re absolutely worth it. And they’re still a much better option than industrially made alternatives!\n\n\n\nChicken Rillettes Recipe\n\n\n\nTips for perfect chicken rillettes\n\n\n\nUse whole chicken legs or thighs and debone them yourself. The meat will be much more flavorful.\n\n\n\nKeep the skin! It adds great texture to the finished rillettes.\n\n\n\nNo need to cut the meat into pieces unless it won’t fit in the pot; laziness is absolutely allowed here. Not only are chicken rillettes delicious, they’re also easy to make with minimal effort. \n\n\n\nDon’t skip the browned bits; they’re essential to the final flavor. Even if it means washing one extra bowl, this step is non-negotiable.\n\n\n\n\n\n\tChicken Rillettes\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg boneless chicken10 g salt4 sprigs thyme2 sprigs rosemary1 pinch black pepper4 cloves peeled garlic400 g lard or other animal fat (beef, duck, goose, etc.) 1 glass water (start with half and check that, once the fat has melted, all the meat is covered)\t\n\t\n\t\t Place all the ingredients in a saucepan over low heat (3 out of 10) Cook for 4 to 5 hours, uncovered Turn off the heat, remove the herbs, and discard them Remove the meat and shred it into a large bowl You should see two layers in the saucepan: fat on the surface and dark, concentrated cooking juices at the bottom. Taste them if you like\u2014they're intensely flavorful, and you'll want to keep them!  Using a ladle, transfer as much of the surface fat as possible into a separate bowl, leaving mostly the cooking juices in the saucepanDon't worry if a little fat remains. Pour the entire contents of the saucepan into the bowl with the chicken and mix well. Your rillettes mixture is ready! For jarring, prepare jam jars or other airtight containers. Alternate two tablespoons of rillettes mixture with one tablespoon of pure fat (the cooking fat set aside in the bowl) until each jar is full. Make sure to finish with a spoonful of fat.  Seal tightly and refrigerate for up to 2 weeks, unless you know how to properly sterilize jars\t\n\t\n\t\t\t\n\t\n\t\tCharcuterieFran\u00e7aise\t\n\n\n\n\n\nAfter this delicious appetizer, why not follow it up with French onion soup au gratin?","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/156319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=156319"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/156319\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/1495"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=156319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=156319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=156319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}