Chicken rillettes with tarragon from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 289) by Peter Sanagan

  • chives
  • garlic
  • Show all ingredients...
  • Serves : One 2-lb terrine or eight 4-oz jars

  • EYB Comments

    Can substitute rendered duck fat for rendered chicken fat. Refrigerate chicken mixture for at least 6 hours to set before covering with gelée. Refrigerate rillettes for 24 hours before serving.

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Notes about this recipe

  • Eat Your Books

    Can substitute rendered duck fat for rendered chicken fat. Refrigerate chicken mixture for at least 6 hours to set before covering with gelée. Refrigerate rillettes for 24 hours before serving.

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