Chicken Rillettes

• 4 chicken cutlets, skin on
• 90g lard, cut into 3cm chunks
• 5 clove garlic
• 2 bay leaves
• 2 sprigs of thyme
• 1 small onion, pierced with 3 cloves
• 100ml white wine
• Good pinch of salt
• 1 tbsp Dijon mustard
• 4 pink peppercorns, crushed
• 1 cup duck fat

#everydaygourmet #thermocooker

This recipe is created in partnership with Everyday Gourmet.

1. Place all the ingredients plus 500ml of water into the i-Companion XL bowl attached to the mixer. Launch the ‘P2 Slow Cook Program’ at 95C for 1-1.5 hours. 2. Once cooked, pour chicken and liquid into a large bowl. Discard the bone from the chicken. 3. Replace the mixer with the ultra blade and return the chicken, any lard pieces along with the peppercorn and a ladle ladleful of the cooking liquid. Pulse chicken 4-5 times until it is shredded. 4. Place into individual sterilised jars and top with melted duck fat to preserve.