Roast chicken rillette
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
411
Fat
29.1g
Saturated Fat
14.6g
Carbs
6.6g
Sugars
0g
Protein
30.6g
Fibre
0g
Sodium
0.282g
Ingredients
Leftover Moy Park roast chicken
2 tsp olive oil
150 g shallots, finely chopped
1 tsp thyme
100 ml chicken roasting juices
75 g butter, plus extra melted butter to seal
1 tbsp chives, chopped
1 tsp tarragon, finely chopped
1 tsp parsley, finely chopped
Salt and black pepper
Crusty, toasted bread
Pickles
Method

1 Strip the remaining meat from the roast chicken and place into a bowl.

2 Heat the oil in a frying pan over a medium heat and cook the shallots for 5-7 minutes until soft and brown.

3 Add the thyme, roast chicken juices, butter and chicken and cook for another five minutes until the juices have reduced and the chicken is very tender. 

4 Add the chives, tarragon and parsley and season to taste.

5 Place into a jar and add enough melted butter to cover. Leave to cool, then seal with a lid and store in the fridge. To serve, spread on warm crusty bread with pickles of your choice.