1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/雞肉里耶特rich600338<blockquote class="wp-embedded-content" data-secret="WmmQGnpvV6"><a href="https://marcwiner.com/zh-hant/%e9%9b%9e%e8%82%89-%e9%87%8c%e8%80%b6%e7%89%b9/">雞肉里耶特</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/%e9%9b%9e%e8%82%89-%e9%87%8c%e8%80%b6%e7%89%b9/embed/#?secret=WmmQGnpvV6" width="600" height="338" title="雞肉里耶特 — Marc Winer" data-secret="WmmQGnpvV6" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2022/01/rillettes-au-poulet-v3-scaled-750x624.jpg600499這個問題乍聽之下或許有點傻，但事實上，只要了解什麼是里耶特，以及它背後幾個最核心的原理，你就會打開一個全新的世界：雞肉里耶特、鴨肉里耶特、豬肉里耶特，還有許許多多不同的變化。而這件事，真的很美好。https://marcwiner.com/zh-hant/%e9%9b%9e%e8%82%89-%e9%87%8c%e8%80%b6%e7%89%b9/zh-hant雞肉里耶特法式熟食冷盤52402454人份1 kg 去骨雞肉10 g 鹽4 枝 百里香2 枝 迷迭香1 撮 胡椒粉4 瓣 去皮蒜瓣400 g 豬油或其他動物油脂（如牛脂、鴨油、鵝油等）1 杯 水（先倒入半杯，再確認油脂融化後是否足以蓋過所有雞肉）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