I am a fan of breakfast as diverse as possible. We spread a lot of things on bread and homemade pate is among the favorites. I really like my new delicious chicken liver parfait, hummus (lentil hummus too), mushroom pate etc. Notice that they all have a fine paste texture and I wanted to change something, so I started experimenting with pate with bigger chunks, inspired by the French Rillettes. The Duck Rilletes is a wonderful one, I already showed it to you last season, today I will show you how I make the same chicken rillettes.
It's absolutely wonderful, the roasted meat has a special taste, I didn't use too many spices, only a few that highlight the main ingredient, the chicken. In addition, it's very easy to cook, but it also keeps well in the fridge for 1 month (but it won't last that much, I guarantee you :). Check the steps for more details about the recipe and ingredients, this one is to be kept and used as often as possible!
And by the way, besides the fact that it's great for breakfast, it's also an appetizer for any meal - some mini-sandwiches with rillettes and pickles will look impressive.