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Chicken Rillettes on Toasted Bread w/ Pickled Cranberries

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Ingredients

  • Ingredients for Chicken Rillettes:
  • Chicken Legs & Thighs 12 each
  • All Purpose Cure 1 pound
  • Bay Leaves 6 each
  • Olive Oil 1 to 1-1/2 gallons
  • Oregano 4 sprigs
  • Red Pepper Flakes 1/2 tablespoon
  • White Onion 2 each
  • Shallot 6 each
  • Garlic 6 each
  • Cumin 1/2 tablespoon
  • Sazon 1/2 tablespoon
  • Salt & Pepper to taste
  • Ingredients for Pickled Cranberries:
  • Cranberries, fresh or frozen 12 oz.
  • Sugar 1 1/4 cup
  • Cider Vinegar 1 1/4 cup
  • Apple Cider 1/2 cup
  • Cloves 6 each
  • Allspice, fresh ground 1/2 teaspoon
  • Black Peppercorns 1/2 teaspoon
  • Cinnamon Sticks 3 each
  • Mustard Seeds 2 tablespoons
  • Water 3/4 cup

Instructions

  • Preparation for Chicken & Seasonings:
  • Wash and dry chicken, season with all purpose cure for one hour.
  • Sear chicken in a pan and transfer over into a pot. Add olive oil, until just covered, oregano, red pepper flakes, onions, shallots and garlic.
  • Note: The size of your pot you have available in your kitchen will dictate how much oil you really need.
  • Cook on medium low heat for three hours aned let rest for 1 more hour.
  • Once the chicken has rested, pull out of the braising liquid, cool for about 30 minutes until room temperature, and pull chicken from bones and place in a bowl.
  • Add pulled chicken into a Kitchen Aid with the paddle attachment. Add the cumin, sazon and salt & pepper and mix until texture is smooth.
  • Preparation for the Pickled Cranberries:
  • Rinse cranberries and drain off excess water.
  • Combine all ingredients into a pot and bring to a rapid boil, simmer for 2 minutes and remove from heat and cool for about 40 minutes.
  • While the cranberries are cooling, add glass jars to boiling water and set on counter to chill.
  • Once cranberries have cooled down, pour into glass jars and cover with any remaining liquid and cover with lids.
  • Place cranberries into a refrigerator and let settle for a week or so before use.
  • Note: These cranberries will last for 3 to 5 months.