If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Rillettes made from chicken with the flavor of buffalo wings. —ChefDJen
Food52 Review: ChefDJen's version of rillettes is an extremely tasty one. It's a great riff on Buffalo wings in an easy appetizer form. It would make a perfect addition to the snacks at your next Super Bowl party or backyard barbeque. The rillettes can (and perhaps should) be made a day or two ahead, and don't take much hands on time to make. I didn't want to take out my mixer, so used a fork to vigorously stir the chicken chunks until they completely fell apart. A few bitss of advice: Make certain to generously season after mixing to ensure the rillettes will be tasty when served at room temperature. Be sure to take them out of the fridge at least an hour before serving so they spread easily and taste their best—and don't be surprised if they are completely devoured in record speed.
Makes: 3 half pints
ounces pork fat or lard
cup Frank's Original Red Hot Sauce
teaspoon Worcestershire sauce
teaspoon Tabasco or pther hot sauce
garlic clove, minced
pounds boneless, skinless chicken thighs, cut into 1-inch pieces, large veins removed
tablespoon white vinegar
- Combine all the ingredients, except for the chicken and white vinegar, in a saucepan and heat gently until the fat has melted. Add the chicken and cook over very low heat, stirring often for 1 hour. Add the vinegar to the pan and continue to cook until the meat shreds easily, about another hour.
- Using a slotted spoon, transfer the meat to the bowl of a stand mixer. Using the paddle attachment, mix at low speed until the meat breaks into pieces. Adjust consistency by adding a few spoonfuls of the cooking liquid to the bowl (consistency should be spreadable, not runny or dry). Test for seasoning and add more salt, hot sauce or vinegar as needed.
- Pack the meat into a suitable jar or ramekin. Allow the cooking liquid to separate and spoon fat over the top of the meat to cover and create a seal.
- Serve with crusty bread, celery sticks and good blue cheese.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Charcuterie / The Charcutepalooza Grand Prize Challenge