Auberge roast chicken rillettes with armagnac, thyme and garlic (recipe)
| Auberge roast chicken rillettes with armagnac, thyme and garlic (recipe) | |
|---|---|
| Name | Auberge roast chicken rillettes with armagnac, thyme and garlic |
| Ingredients | Whole chickens • Fresh thyme leave • Garlic cloves • Shallot • Ground mace • Black peppercorns • Dry white wine • Salt • Armagnac • Duck fat |
| Cooktime (in hours) | 2 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 3 |
| Keto friendliness | Keto friendly |
| Calories | 460.9 |
| Fat | 31 |
| Protein | 33.8 |
| Carbohydrate | 2.4 |
| Fiber | 0.1 |
| Net carbohydrates | 2.3 |
| Sugar | 0.4 |
| Saturated fat | 8.9 |
| Cholesterol (mg) | 142.6 |
| Sodium | 523.3 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Auberge roast chicken rillettes with armagnac, thyme and garlic (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Auberge roast chicken rillettes with armagnac, thyme and garlic (recipe) details
Auberge roast chicken rillettes with armagnac, thyme and garlic (recipe) image(external)
Recipe instructions
- Pre-heat the oven to gas mark 6, 400 8F (200 8C).
- Begin by placing the chicken joints on a rack in a shallow roasting tin, pierce them with a skewer, sprinkle salt on the skins then place them on a high shelf of the oven and leave them for 1 hour to cook. Then remove them from the oven and drain off all the fat from the roasting tin into a bowl.
- Now place the chicken joints in a solid flameproof casserole or saucepan, and sprinkle in the thyme, mace, quatre epices, chopped shallots and garlic. Then use a pestle and mortar to crush the peppercorns coarsely, and add these as well.
- Next pour in the wine, bring everything up to simmering point, then turn the heat right down to the gentlest simmer possible and leave it like that for 2 hours.
- After that, pour off all the liquid into a bowl, stir in the armagnac and reserve it; have the terrine, loaf tin, or small ramekin dishes ready.
- Take a quarter of chicken, place it on a board, and simply strip away the skin and bones, which will part very easily from the flesh. Then, using either two forks or just your hands, shred the pieces of chicken flesh as finely as possible, and pack them into the terrine or ramekin dishes.
- When you have repeated this with the other chicken quarters, press all the shreds of meat down very firmly into the terrine or ramekins, then pour in all the cooking juices with the armagnac, (there's no need to strain them).
- Melt a little duck or goose fat and pour it over the top to seal the rillettes - it will solidify as it cools.
- Lastly, decorate the surface with the thyme, bay leaves, and peppercorns - pressing into the duck or goose fat. Then as soon as it's cool put a lid on the terrine or cover with foil and place in the fridge until needed. You can make it well in advance as it will keep for about five to seven days.
-
Serve with hot buttered triangles of toast and cornichons -- or a confit d'oignons -- and salad leaves!.
Food tags
Chicken, Poultry, Onions, Vegetable, Meat, Swiss, Belgian, European, Canning,
Auberge roast chicken rillettes with armagnac, thyme and garlic (recipe) details
Time:
Prep Time in Hours and Mins:3H
"
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
