I’ve already offered you a ticket called what to do with leftover chicken . In our house, since the eldest daughter left home for her studies, we often have white . So while searching on Marmiton, I saw this recipe for chicken
rillettes that can be served as an aperitif on toast. It’s a bit different 🙂 I revisited the recipe a bit according to my cupboard.
Ingredients for 1 bowl:
Peel the onion and cut it into 4
Coarsely chop the chicken and put the pieces in the blender bowl. Add the onion, gherkins, Espelette pepper, 1 plain yoghurt, lightly salt and mix. Then add the chopped celery leaves and mix.
You can consume immediately but you can also store in the refrigerator in a small jar for 2 hours (in this case, just squeeze the preparation).
Some people prefer very mixed rillettes, I prefer when there are small pieces, it brings lamb’s lettuce. But for your grandmother Marie, who has trouble biting, why not make a very soft consistency.
To spread on toast with aperitifs or to use as a dip with a few carrot sticks or cauliflower florets.
- You can also make a mustard yoghurt mix for a preparation with more pep. Don’t hesitate to use flavored mustards, it changes the taste and brings a bit of fantasy.
- If you’re not on a diet, try the chicken mayo garlic combo (yoo-hoo, it’s party time). In that case, make your garlic flavored mayo and mix it delicately with the sliced chicken with a fork.
- You can replace the yoghurt with ricotta cheese, that works very well too.
Instead of the onions and gherkins combo, you can use tarragon plumes (it works well with chicken) and in this case, if it’s a bit bland, add a slurp of lemon juice.