1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/鶏肉のリエット – パンに塗るだけの本格フランス前菜rich600338<blockquote class="wp-embedded-content" data-secret="qELJq8NLqp"><a href="https://marcwiner.com/ja/toriniku-no-rietto/">鶏肉のリエット – パンに塗るだけの本格フランス前菜</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/toriniku-no-rietto/embed/#?secret=qELJq8NLqp" width="600" height="338" title="“鶏肉のリエット – パンに塗るだけの本格フランス前菜” — Marc Winer" data-secret="qELJq8NLqp" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js
</script>
https://marcwiner.com/wp-content/uploads/2022/01/rillettes-au-poulet-v3-scaled-750x624.jpg600499いささか単純な質問に聞こえるかもしれませんが、リエットが何か、その基本だけ押さえれば、鶏や鴨、豚…と、無数のリエットの世界が一気に広がります。これって最高ですよね。https://marcwiner.com/ja/toriniku-no-rietto/ja鶏肉のリエットの作り方フランス料理シャルキュトリー（食肉加工品）52402454人分1 kg 骨なしの鶏肉10 g 塩4 枝 タイム2 枝 ローズマリー1 ひとつまみ こしょう4 片 皮をむいたにんにく400 g ラードまたはその他の動物性脂（牛、鴨、ガチョウ、…）1 コップ 水（まず半量を入れ、脂が溶けたときに肉全体が浸っているかを確認）9https://marcwiner.com/wp-content/uploads/2022/01/rillettes-au-poulet-v3-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400