Smoked Chicken Rillettes
Photography by Nick Tresidder.
A rillette is traditionally made with finely shredded long- cooked pork that is then ‘set’ back in its own fat as a way of preserving it. This chicken version is certainly not traditional but it is very moreish.
INGREDIENTS
1½ cups chicken stock
¼ cup white wine
1 small double chicken breast, skin removed
thyme and parsley sprigs
½ smoked chicken
2 tablespoons butter
1 clove garlic, crushed
100 grams unsalted butter, softened
1-2 tablespoons brandy
salt and freshly ground pepper
2 tablespoons finely chopped flat leaf parsley
METHOD
Bring the stock and wine to the boil in a saucepan and add the chicken breast, thyme and parsley sprigs. Reduce the heat and gently poach the chicken until it is just cooked. Remove and set aside to cool.
Take the meat off the smoked chicken and slice 1 cm thick. Discard the skin and any gristle.
Heat the 2 tablespoons of butter in a sauté pan and add the garlic and the smoked chicken meat. Cook for 2-3 minutes then remove from the pan and cool.
Place both lots of chicken in a food processor and pulse until the meat is well shredded. Add the softened butter and combine, then season to taste with the brandy, salt and freshly ground pepper.
To serve: Spoon into one large or individual ramekins and serve with croutes or French bread. Makes 3 cups
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!