Imported from Instagram

Chicken Rillettes

Name: Chicken Rillettes
Prep time: 20 min
Cook time: 180 min
Total time: 1620 min
Yield: 10 servings
Cuisine: French
Ingredients: 2.5 kg Chicken thighs (About 5 large thighs; preferably use thighs. Duck can be used instead, but it is more expensive.); 1 tête Garlic (Add whole; the confited garlic will be removed after the first cooking stage.); 10 branches Thyme; 2 Bay leaves; Water or chicken stock (Quantity not specified; chicken stock is preferably recommended instead of water.); Salt (Adjust generously; the text recommends seasoning well, or even slightly over-seasoning.); Pepper (Adjust to taste.); 320 g Duck fat (Optional; about one small jar. Can be replaced with clarified butter.)

Recipe by Nabil Zemmouri @nabil_zemmouri · Instagram

Imported by Jeff on SeeMeCook

Homemade rillettes made with chicken thighs, simmered with garlic, thyme, and bay leaves, then shredded and bound with a reduced stock. Chilling overnight gives them their characteristic texture; serve with toasted bread and cornichons.

10 servings1620 minFrench

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Ingredients

2.5 kg Chicken thighs (About 5 large thighs; preferably use thighs. Duck can be used instead, but it is more expensive.)
1 tête Garlic (Add whole; the confited garlic will be removed after the first cooking stage.)
10 branches Thyme
2 Bay leaves
Water or chicken stock (Quantity not specified; chicken stock is preferably recommended instead of water.)
Salt (Adjust generously; the text recommends seasoning well, or even slightly over-seasoning.)
Pepper (Adjust to taste.)
320 g Duck fat (Optional; about one small jar. Can be replaced with clarified butter.)

Steps

1
Brown the thighs in a Dutch oven, skin-side down, leaving the browned bits stuck to the bottom.
2
Add the head of garlic, thyme sprigs, and bay leaves.
3
Pour water or, preferably, chicken stock into the Dutch oven. Cover and simmer at a steady simmer for 1 hour.
4
After 1 hour, strain the stock and set it aside. Remove the chicken skin, then shred the meat.
5
Add the confited garlic to the shredded meat.
6
Reduce the strained stock until it has a syrupy consistency.
7
Pour the reduced stock over the meat and carefully break everything down with a fork or by hand.
8
Generously adjust the seasoning with salt and pepper. The text emphasizes fairly bold seasoning because the rillettes are eaten cold.
9
If desired, add the duck fat (or clarified butter as a substitute), then return the mixture to the Dutch oven and simmer for another 1 hour.
10
Pack the mixture down and top it with the cooking fat, as indicated in the transcript.
11
Let cool and chill for 24 hours, or at least overnight, so the rillettes can develop their texture. Serve, if desired, with toasted bread and cornichons.

Notes

The text does not specify the amount of liquid or the heat level for browning the thighs. Duck fat is optional; clarified butter is suggested as a substitute. The transcript suggests serving with toasted bread and cornichons. For a lighter portion, the video indicates that the added fat can be omitted, but the written recipe recommends fat for traditional rillettes.