Poultry or rabbit rillettes

The mild flavor of these rillettes comes from a mixture of chicken and pork, seasoned with Guérande salt and cooked for a long time in duck fat. Their taste being less pronounced than that of pork or goose rillettes, they are more accessible, especially for children. Presented in a reusable stoneware terrine that is easy to store in the refrigerator or cold room, these chicken rillettes are often presented on toast, in sandwiches or as a starter, accompanied by pickles and a green salad.

These pot-roasted chicken rillettes, 100% poultry, are made with French chicken and a touch of French duck fat to bind the fibers together. The recipe is without preservatives and without additives. Tasting reveals a full, rich flavor resulting from long cooking of the poultry. Chicken is present at all times, from its inimitable flavor of grilled skin to its roasted poultry. The whole reveals a beautiful breadth of flavors, enhanced by a hint of rosemary.

Ideal in a delicatessen or on a country-style buffet, these rabbit rillettes are made with 50% carefully selected rabbit meat. The meat comes from mother rabbits reared on small farms in the west of France. Their meat, which is originally firmer than roast rabbit meat, is simmered for a long time with lard to produce a tasty and pleasantly textured product.