Chicken rillettes (French potted chicken spread)

Ingredients

• 300 grams boneless skinless roast chicken
• 150 grams duck fat
• 300 milliliters bone broth
• 1 shallot
• 2 teaspoons fresh tarragon
• Pinch of sea salt
• Pinch of black pepper

Instructions

1. 1

   Peel and thinly slice the shallot.

2. 2

   Transfer the shallot to a Dutch oven with one teaspoon of duck fat and make it sweat on low heat.

3. 3

   In the meantime, shred the chicken (or turkey).

4. 4

   Then add the shredded chicken (or turkey) to the Dutch oven along with all the other ingredients.

5. 5

   Cover and let it simmer on low heat until all liquid is absorbed (about 3.5 hours).

6. 6

   Taste and adjust seasoning to your own taste. Transfer the mixture to a 350 ml (12 oz) airtight glass jar. Once cooled down, store in the fridge overnight. And voilà! Serve at room temperature with fresh bread. Bon appétit!