Roast Chicken Rillettes Recipe
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Cooking tools:
- Roasting pan
- Heavy-based saucepan
- Mortar and pestle
- Baking sheet
- Mixing bowl
- Fine-mesh sieve
- Loaf pan
- Ramekin
- Parchment paper
- Cutting board
- Chef's knife
- Measuring cup
- Oven
- Stove
- Paper towel
- Saucepan
- Wooden spoon
Ingredients
- 4 tbsp olive oil
- 4 bay leaves
- 1 stalk celery, finely diced
- 2 carrots, finely diced
- 6 garlic cloves, finely chopped
- 1 onion, large, finely diced
- 250 ml white wine
- 1 1/2 l chicken stock
- 4 tarragon sprigs, divided
- 8 thyme sprig, divided
- 100 g duck fat
- 30 g chives, finely chopped
- 1.6 kg whole chicken
- toasted bread crisps, to serve
- salt and pepper, to season
- 80 g flat-leaf parsley, (italian parsley), roughly chopped
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