I was sent an email from Becky @ Impact Agency with a recipe for a Chicken and Green Peppercorn Rillette from top chef Henry Harris of Racine.
To make the rillette Henry poaches luxurious shredded chicken in goose fat, garlic and sea salt. He then combines this seasoned meat spread with the sharp flavours of capers and tarragon to make this highly satisfying sandwich! I can’t wait to try it with this mouth watering introduction.
Chicken and Green Peppercorn Rillette
You will be left with extra goose fat after making the rillette but this can be used for making excellent roast potatoes.
500gm boneless chicken thighs, skinned
1 cloves garlic, crushed
1 tbs green peppercorns (the wet variety in brine)
1 tbs chopped fresh tarragon
250gm goose fat
Season the chicken thighs with sea salt and place them in a saucepan along with the garlic and goose fat. Warm over a gentle heat until all the fat is liquid and then give the pan a little stir so all the chicken is covered with the goose fat. Cover and poach gently for 45 minutes or until the chicken will fall apart readily when pulled apart with a couple of forks. Do keep an eye on it during the cooking process to make sure that they don’t cook too fiercely as this will dry out the chicken and could make the fat too hot.
Strain the chicken in a colander, collecting the goose fat below in a heatproof bowl. Transfer to a tray and loosely shred the chicken into chunks. Add the green peppercorns, garlic and tarragon and mix through the chicken until evenly distributed. Transfer this mixture to a bowl and add about a third of the goose fat so that everything resembles a nice dry jam like state.
Pack this down into a clean bowl and refrigerate until the next day.
Chicken Rillette, Radish and Caper Sandwich
Take a slice of good rustic sour dough bread and spread on a goodly layer of the rillette mixture. Sprinkle over a teaspoonful of capers and a couple of radishes that have been finely sliced. Finish off with a couple of leaves of crisp iceberg lettuce and a final slice of the bread.
Lightly toast the bread first if you prefer.
For more recipe ideas or information visit www.goosefat.co.uk
Let me know what you think of this sandwich.