cookinero.com

Riete is a popular type of pate that has a fibrous structure. The 19th-century French writer Honore de Balzac wrote in his childhood memoirs about how much he enjoyed eating riete, spreading it on fresh bread. The spread is made from different types of meat, including chicken. It takes several hours to prepare chicken riete, and then it needs to sit in the refrigerator for about two days. But the result is worth it, the pate is tender, aromatic, and melts in your mouth.

Step 1

Prepare the chicken and vegetables. Place the whole chicken and vegetables in the multicooker bowl, add peppercorns, thyme, garlic, bay leaf and juniper. Turn on the "stewing" mode for 7 hours.

Step 2

Grind the ingredients. Remove the chicken and vegetables from the multicooker, then mash with the onion and carrot. Add nutmeg, salt and ground black pepper. Pour in the broth formed during stewing, stir.

Step 3

Store the rillettes. Transfer the chicken rillettes into glass jars, seal with lids, and refrigerate for 2 days.