Chicken Rillettes

Cook Time 1 hour 30 minutes

Servings 2 x 200g jars


4 chicken cutlets, skin on 

90g lard, cut into 3cm chunks

5 clove garlic  

2 bay leaves

2 sprigs of thyme

1 small onion, pierced with 3 cloves 

100ml white wine 

Good pinch of salt

1 tbsp Dijon mustard 

4 pink peppercorns, crushed 

1 cup duck fat


Place all the ingredients plus 500ml of water into the i-Companion XL bowl attached with the mixer. Launch ‘P2 Slow Cook Program’ at 95C for 1-1.5 hours.  

Once cooked, pour chicken and liquid into a large bowl. Discard the bone from the chicken. 

Replace the mixer with the ultra blade and return the chicken, any lard pieces along with the peppercorn and a ladle ladleful of the cooking liquid. Pulse chicken 4-5 times until it is shredded. 

Place into individual sterilised jars and top with melted duck fat to preserve.


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