Chicken Rillettes on Toasted Bread w/ Pickled Cranberries
Level
Easy
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- Ingredients
- Instructions
- 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
- 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.
- 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
- 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.
