Chicken Rillettes
Cook Time 1 hour 30 minutes
Servings 2 x 200g jars
Ingredients
4 chicken cutlets, skin on
90g lard, cut into 3cm chunks
5 clove garlic
2 bay leaves
2 sprigs of thyme
1 small onion, pierced with 3 cloves
100ml white wine
Good pinch of salt
1 tbsp Dijon mustard
4 pink peppercorns, crushed
1 cup duck fat
Method
Place all the ingredients plus 500ml of water into the i-Companion XL bowl attached with the mixer. Launch ‘P2 Slow Cook Program’ at 95C for 1-1.5 hours.
Once cooked, pour chicken and liquid into a large bowl. Discard the bone from the chicken.
Replace the mixer with the ultra blade and return the chicken, any lard pieces along with the peppercorn and a ladle ladleful of the cooking liquid. Pulse chicken 4-5 times until it is shredded.
Place into individual sterilised jars and top with melted duck fat to preserve.