Servings: 4 servings
Calories: 700kcal
Ingredients
- 1 kg boneless chicken
- 10 g salt
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 pinch black pepper
- 4 cloves peeled garlic
- 400 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)
Procédé
- 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—they'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 saucepan
- Don'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
Nutrition
Calories: 700kcal
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