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Easy Chicken Rillettes Recipe with Duck Fat

Chicken Rillettes with Duck Fat

Chicken rillettes are a cold French-style spread made by slowly cooking chicken until tender, shredding it finely, and mixing it with fat until it becomes rich and spreadable. This version is different from a chicken salad or a creamy dip because there is no mayonnaise, no cream, and no quick shortcut texture. It is the kind of make-ahead appetizer I like for an apéro, a holiday board, a summer terrace snack, or a simple weekend starter with toasted baguett
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Temps de préparation 15 minutes
Temps de cuisson 1 hour 15 minutes
Catégorie Entrée
Cuisine French
Portions 6 appetizer
Calories 310 kcal

Ingrédients
  

  • 1 to 1 1/4 lb boneless skinless chicken thighs
  • 4 cups chicken stock preferably homemade
  • 2/3 to 3/4 cup duck fat melted
  • 1/2 teaspoon kosher salt plus more only if needed
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1 baguette sliced, for serving
  • Pickles mustard, or fresh herbs, optional, for serving

Instructions
 

  • Place the chicken thighs in a saucepan and cover with the chicken stock.
  • Bring to a boil, then reduce to a gentle simmer.
  • Skim the foam from the surface during the first 10 to 15 minutes.
  • Add the salt and pepper, then simmer for about 1 hour, until the chicken is very tender.
  • Remove the chicken and place it in a mixing bowl.
  • Increase the heat and reduce the stock until only 3 to 4 tablespoons remain.
  • Shred and lightly crush the hot chicken with forks or a spatula.
  • Mix in the reduced stock.
  • Add the melted duck fat gradually, starting with 2/3 cup and adding more only if needed.
  • Place the bowl over ice and stir until the mixture thickens slightly.
  • Transfer to a ramekin or small dish, smooth the top, cover directly with plastic wrap, and refrigerate for at least 2 hours.
  • Toast the baguette slices and serve the rillettes cold or slightly softened.

Vidéo

Notes

FAQ

Can I make chicken rillettes ahead of time?

Yes. This is one of the best reasons to make rillettes. Prepare them the day before, refrigerate overnight, and serve cold or slightly softened.

How long do chicken rillettes keep?

Keep them covered in the refrigerator and eat within 3 to 4 days. Use a clean spoon each time and do not leave them sitting at room temperature for a long period during service.

Can I freeze chicken rillettes?

I do not prefer freezing them. The texture can become grainy once thawed because of the fat. For best results, make a small batch and serve within a few days.

Why did my rillettes separate?

The fat was probably added too quickly, or the mixture was not stirred while cooling. Add the melted duck fat gradually and stir over ice until the mixture begins to thicken.

Can I use leftover cooked chicken?

Yes, but the result will be less flavorful. If using leftover chicken, warm it gently with a little strong stock, shred it finely, then mix with melted duck fat. The slow simmer from raw chicken gives a better result.

Are these rillettes served hot or cold?

They are served cold or slightly softened. The toast can be warm, but the rillettes themselves should be chilled so the texture stays spreadable.
Mots clés chicken recipe, French appetizer, make-ahead