Make Ahead

Buffalo Chicken Rillettes

December 19, 2011
1 Ratings
  • Makes 3 half pints
Author Notes

Rillettes made from chicken with the flavor of buffalo wings. —ChefDJen

Test Kitchen Notes

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.

What You'll Need
  • 5 ounces pork fat or lard
  • 1/2 cup Frank's Original Red Hot Sauce
  • 1/4 cup water
  • 1 onion onion, diced
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco or pther hot sauce
  • 1 pinch cayenne
  • 1 garlic clove, minced
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, large veins removed
  • 1 tablespoon white vinegar
  1. 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.
  2. 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.
  3. 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.
  4. Serve with crusty bread, celery sticks and good blue cheese.

See what other Food52ers are saying.

  • bcstarke
  • Christina Bailey
    Christina Bailey

2 Reviews

bcstarke January 14, 2013
I used duck fat instead of lard and it worked great!
Christina B. January 15, 2012
I tested this one and it does taste great! We enjoyed it with football and ale. I chose to up the ante on spice and found it required more fat... but