Chicken and Turkey Rites
4 servings
60 minutes
Riet made from chicken and turkey is a refined delicacy of Italian cuisine, inspired by traditional French meat pâtés. It has a tender, fibrous texture infused with the natural juices of the meat and the aromas of spices. Slow cooking allows the chicken and turkey to reveal their full flavor depth, while added vegetables provide a light sweetness and spiciness to the riet. This dish is perfect for elegant appetizers: it can be spread on crispy baguette, served with pickled vegetables, or used as a base for complex gastronomic compositions. Thanks to the long cooking process, riet acquires a rich taste and softness, making it a favorite treat at cozy family dinners and festive tables.
1
In general, you need to take two pots, one larger and one smaller that fits inside the larger one without falling in, but hangs on the edges with its handles.
2
Cut the chicken and turkey into large pieces, place them in a smaller pot, add the carrot cut in half, a whole garlic clove, an onion, as well as bay leaf and peppercorns, no salt is needed.
- Turkey thigh: 1 piece
- Carrot: 1 piece
- Chicken breast: 0.5 piece
- Onion: 1 piece
- Bay leaf: 1 piece
- Garlic: 1 clove
- Black peppercorns: 3 pieces
3
Pour water into a large pot, place a pot with meat inside it so that it is submerged in water at least halfway, put everything on the heat and bring the water to a boil, cover the pot with meat tightly with a lid, no need to add water to the meat as natural juice will be released during cooking and will be enough for stewing.
4
Adjust the fire so that the water simmers slightly, cook for 5-5.5 hours, occasionally stir the meat with a spoon. Because the meat is simmered slowly, it becomes super aromatic in its own juice.
5
In a large pot, the water will evaporate, so it needs to be topped up about once an hour, preferably with boiling water from the kettle. Bring the water to a boil over high heat, then reduce it so that it simmers gently.
6
Then remove the meat, onion, and carrot from the broth, let them cool slightly, chop part of the meat with a knife, shred part into small fibers, chop the onion with a knife, mash the carrot with a fork, add to the meat, season with ground pepper and salt to taste, dilute with the broth formed during stewing to the desired consistency, mix, place the rillettes in molds, press down slightly, cover, and refrigerate for a day.
- Onion: 1 piece
- Carrot: 1 piece
- Black peppercorns: 3 pieces