Chicken Rillettes on Toasted Bread w/ Pickled Cranberries
Seared seasoned chicken on toast with pickled cranberries
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.