Chicken and Turkey Rillettes

Main Dishes | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken and Turkey Rillettes

Ingredients

Turkey - 1 piece
Carrot - 1 piece
Skin-On Chicken Breasts - ½ piece
Onion - 1 piece
Bay leaf - 1 piece
Garlic - 1 clove
Green peppercorns - 3 pieces

Step by Step guide

Step 1

You will need two pots, one larger and one smaller, which should fit inside the larger one without sinking, but rather resting on the edges.

Step 2

Cut the chicken and turkey into large pieces, place them in the smaller pot, add the carrot cut in half, the whole onion, the garlic clove, the bay leaf, and the peppercorns; do not add salt.

Step 3

Pour water into the larger pot, place the pot with the meat inside, ensuring it is submerged in water by at least half, put everything on the heat, bring the water to a boil, cover the pot with meat tightly with a lid, and do not add water to the meat; natural juices will be released during cooking, which will be sufficient for stewing.

Step 4

Adjust the heat so that the water is gently simmering, and cook for 5 to 5.5 hours, occasionally moving the meat with a spoon. Because the meat is simmering slowly, it will become incredibly aromatic in its own juices.

Step 5

The water in the large pot will evaporate, so you will need to add water approximately once an hour, preferably boiling water from a kettle, bring it to a boil over high heat, then reduce the heat so that the water is gently simmering again.

Step 6

Then remove the meat, onion, and carrot from the broth, let them cool slightly, chop some of the meat with a knife, shred some into small fibers, chop the onion, mash the carrot with a fork, add to the meat, season with ground pepper and salt to taste, dilute with the broth formed during stewing to the desired consistency, mix, spoon the rillettes into molds, press down slightly, cover, and refrigerate for a day.