The perfect dip to each while watching sports! Spicy and sturdy to satisfy the fans, and packed with flavor for the foodies.
Spicy Chicken Rillettes
Makes 3, 8 oz servings
adapted slightly from Notes From Home Plates
Ingredients: 8 ozpork fat or lard (reserved bacon fat is awesome) ¾ cup Frankâ€™s â€˜Buffalo Wingâ€™ Hot Sauce 1 ea onion medium, large dice 1 tspÂ Â Â Â Â Worcestershire sauce Â½ tspÂ Â Â Â Â Sriracha, or other hot sauce 1 tspÂ Â Â Â Â cayenne 1 eaÂ Â Â Â Â Â Â garlic clove, minced 1 Â½ lbsÂ Â Â Â Â boneless, skinless chicken thighs, cut into 1-inch dice 1 TbsÂ Â Â Â Â white vinegar
Directions:Â Combine all the ingredients, except for the chicken and white vinegar, in a saucepan and heat on low until the fat melts. Add chicken and cook over medium-low heat, stirring often for an hour. Add the vinegar and cook another hour, stirring occasionally to help shred the chicken.
Using a slotted spoon, transfer the chicken to a mixing bowl (or one of a stand mixer).Â Mix on medium speed until the chicken is well shredded, adding small amounts of the cooking liquid so the rillette is thick but moist.Â Adjust seasonings to taste (it should be stronger than your usual preferences, because cold-serving a dish results in constricted flavors).
Pack the meat into three ramekins or preserving jars. Allow the fat to cool slightly, and spoon over the top of each rillette. Serve with toasted baguette and celery.