Chicken rillettes are one of the most popular spreads for a casual dinner appetizer. It’s easy to make and transforms a simple toast into a delicious bite. There are various types of rillettes such as sardine, tuna, and salmon, and all are delicious for a diverse appetizer spread.
Chicken Rillettes for Cocktail Hour
A delicious recipe for chicken rillettes, ideal for spreading on toast as an appetizer. Very easy to make with simple products you always have in the fridge. I love making rillettes, they’re good and ready in no time.
Chicken rillettes are one of the recipes I often make for cocktail hour. What I love about rillettes is that it’s an anti-waste recipe. If you’ve cooked roasted chicken and have leftovers, it will easily turn into a delicious cold rillettes spread on canapés or spooned onto homemade blinis.
Rillettes, like fig confit, tapenades, dips, onion confit or even smoked salmon spread are very useful to have in your fridge.
When you’ve run out of ideas for an evening meal And when you’re tired after work, it’s easy to prepare a little TV tray with toast, spreads, some olives, cherry tomatoes, pickles, a few veggies, etc. and you’re done.
Quick and easy chicken spread
As with all rillettes recipes, you don’t need much to make it. You can cook chicken breast or use leftover roast chicken. The chicken breast will then be blended with plain or herb-flavored cream cheese.
If you use plain cream cheese, you can add chives, parsley, or any herb of your choice. For the cream cheese, ricotta works very well and gives a nice texture, but other cheeses like Philadelphia are also suitable.
Ingredients:
Table of Contents
NB: You’ll find the printable recipe card at the end of the article.
- 250 g (8.8 oz) chicken breast or leftover roasted chicken.
- about 100 g (3.5 oz) ricotta cheese
- pepper
- salt
- 2 portions of Vache Qui Rit cheese or another similar spreadable cheese.
- 1 tablespoon chopped chives
- 1 tablespoon olive oil (optional)
Preparation steps :
1. Place the chicken breast in a saucepan and cover with 2 large glasses of water. Add a pinch of salt and pepper. Cover and cook for about 20 minutes.
You can add a bay leaf to the broth for flavor.
2. Once the chicken breast is cooked, drain and cool in a colander.
3. Once cold, cut into pieces.
4. Put the chicken pieces, ricotta, spreadable cheese, and chives in the blender. Blend and check consistency. The chicken rillettes should have a good consistency, making them suitable for piping. If the texture of the rillettes is too thick, rectify by adding a little ricotta.
Note : You can opt for coarsely blended rillettes for a more textured bite. However, if you want to pipe them with a piping bag, the texture should be smooth.
5. Season with salt and pepper.
6. Place in a container and keep in the refrigerator.
I hope you find this easy chicken rillettes recipe useful for your appetizer spreads and dips!
Other recipes you might like
Creamy Chicken Spread (French Rillettes)
Ingredients :
- 250 g (8.8 oz) chicken breast or leftover roasted chicken.
- 100 g (3.5 oz) ricotta cheese more or less
- pepper
- salt
- 2 portions of Vache Qui Rit cheese or another similar spreadable cheese.
- 1 tablespoon chopped chives
- 1 tablespoon olive oil optional
Instructions :
- Place the chicken breast in a saucepan and cover with 2 large glasses of water. Add a pinch of salt and pepper. Cover and cook for about 20 minutes.
- You can add a bay leaf to the broth for flavor.
- Once the chicken breast is cooked, drain and cool in a colander.
- Once cold, cut into pieces.
- Put the chicken pieces, ricotta, spreadable cheese, and chives in the blender. Blend and check consistency. The chicken rillettes should have a good consistency, making them suitable for piping. If the texture of the rillettes is too thick, rectify by adding a little ricotta.
- Note : You can opt for coarsely blended rillettes for a more textured bite. However, if you want to pipe them with a piping bag, the texture should be smooth.
- Season with salt and pepper.
- Place in a container and keep in the refrigerator.
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