Rillettes are like a country pate. You spread them on crackers and the like. I picked up this recipe in one of my cooking classes as a way of using chicken used to make broth or stock, but I lightened it by using non-fat Greek yogurt for half of the butter called for in the original recipe. I like the flavor of tarragon, but some people don’t prefer it. You could leave it out and season with salt and pepper only, or add an herb you do like. Cooking chicken for long periods in water takes the flavor out of it, but not the delicousness! I also use left over chicken breasts (we never have left over chicken thighs, but they would be good if that’s happening in your house).
Chicken rillettes
Servings 0
Ingredients
- 1 cup cooked chicken left over from chicken stock is good
- 2 tablespoons melted clarified butter
- 2 tablespoons non-fat Greek yogurt
- 3 tablespoons finely chopped shallots or onion
- 3 tablespoons chopped fresh tarragon or 1 tbsp dried
- Salt & pepper to taste
Instructions
- I use the left over chicken and chicken left over from making stock. Cut chicken into manageable portions. Put it in the blender and process until finely chopped. Add shallots (or onion), butter and tarragon. Process until smooth. Add yogurt and process until mixture is smooth. Add salt & pepper to taste.