Riyette (fr. Rillette) from chicken (multicooker Brand 37501)

Category: Cold meals and snacks
Riyette (fr. Rillette) from chicken (multicooker Brand 37501)

Ingredients

Broiler chicken about 2 kg
Bulb onions 1-2 pcs.
Small carrots 1 PC.
Garlic 3-5 cloves
Black peppercorns / allspice 4-5 pcs. / 2 pcs.
Carnation 2 pcs.
Parsley root 1.5 cm
Bay leaf 2 pcs.
Salt 2 tsp

Cooking method

  • Riyette (fr. Rillette) - a dish of French cuisine. It is prepared from different types of meat and even fish. Something in between the pate and stew we are used to. Preparing a riyet using a multicooker is not difficult.
  • Let's get started:
  • I made a riyet with half a chicken, so I halved all the ingredients.
  • Wash and dry the chicken. Cut into pieces.
  • Peel the vegetables, leave everything intact.
  • Fold the prepared food into the multicooker bowl. Add spices and salt. Do not add water!
  • Turn on the Extinguishing mode for 5-6 hours.
  • In my multicooker Brand 37501, the maximum stewing time is 4 hours. Since I set the riyet at night, I cooked it on the Stew mode for 4 hours + 4 hours on Heating.
  • Riyette (fr. Rillette) from chicken (multicooker Brand 37501)
  • After the end of the program, remove the chicken pieces from the bowl. Separate the meat from the skin and bones and mash with a fork until it becomes a paste, but leaving some meat in the form of fibers. Stir and add the juice released during stewing until the desired consistency. Try it and maybe add some salt.
  • I also knead half * carrots with a fork and add to the meat.
  • Riyette (fr. Rillette) from chicken (multicooker Brand 37501)
  • Transfer the riyet to a sterilized glass jar (I have a ceramic container), close the lid and keep in the refrigerator for 24 hours! Bigger is better.
  • Serve the riyet as a snack with fresh or toasted bread.
  • Riyette (fr. Rillette) from chicken (multicooker Brand 37501)
  • Riyette (fr. Rillette) from chicken (multicooker Brand 37501)
  • Riyette (fr. Rillette) from chicken (multicooker Brand 37501)
  • Bon Appetit!

Note

* Made chickens from the second half of a carrot with a cookie cutter
Riyette (fr. Rillette) from chicken (multicooker Brand 37501)
It turns out that in this form, boiled (stewed) carrots go with a bang for the kids.

Tanyulya
Interesting and pretty
Galyunyushka
I bookmark the recipe. I'll try it soon. I'm sure it's delicious. And granddaughters can be given warm. Thank you !
Admin
Ksyusha, a good option for breakfast And even as a filling for pies

Thank you, it turned out great!
Kizya
And I bookmark !!! For breakfast or as a snack, that's it! Thank you!
Ksyushk @ -Plushk @
Tanyusha, Galina, Tatiana, Rada, thank you very much!
MariS
Ksyusha, almost a paste turns out, just not rubbed into a puree mass. Great!
And you can also add your favorite spices or herbs!
Ksyushk @ -Plushk @
Marinochka, you can both spices and herbs. Only I would not introduce greenery into hot meat, but into cooled meat it is better.
Galyunyushka
Carrot chickens are something my two bead granddaughters will surely approve of. Ksyushenka,. And with them the meat will go.
Scarlett
Oh, how delicious it looks !!!! An excellent option for spreading on bread Ksyusha, but you don't add any water at all?
Ksyushk @ -Plushk @
Thank you, Tanya!

Quote: Scarlett

and you don't add some water at all?

Tan, during the extinguishing? Not a drop. Probably need to write it in !?
Omela
Ksyushawhich option is interesting. I'll try to do it with the bird too.
Margitte
I also really liked this recipe! I will definitely try soon
Ksyushk @ -Plushk @
Thank you girls very much! Try to cook! I hope you enjoy everything!
denirim
And if the languor for 10 hours? What do you think?
Ksyushk @ -Plushk @
Irina, you know, in Brand 37501, I personally do not like the languishing algorithm. If in Dex he is the same ... then ... I don't know, in one word. I wouldn't cook on it.But you can try if you are satisfied with this mode and tell us.
Manna
Ksyunechka, thanks for the recipe Very interesting I will definitely try
denirim
And I'm already with Brandik. Deksik is with my mother in Crimea, and at home I have Brand 37501. Thank you for your answer. I just can't figure out how to use this mode (I remember about the Orange Chicken)
Ksyushk @ -Plushk @
Mannyash, Thank you dear! Take your chick without embarrassment.
Ksyushk @ -Plushk @
Quote: denirim

Deksik is with my mother in Crimea, and at home I have Brand 37501.

Oh, what a good deal you have.

If someone tells me, did anyone try to simmer in STEADY mode in 37501 without liquid? I didn’t cook dry on Slowing.
I just thought, and I don’t know how, in the first stages of cooking at a temperature of 45-65 * C, will juice come out of the meat? If so, you can try cooking on it. If not, then it is better not to risk the coating of the bowl, although the temperatures are not extreme.
Manna
Quote: Ksyushk @ -Plushk @

Take your chick without embarrassment.
Yeah, now I also want such a felling.But, as I understood, this is not exactly a felling, it’s like a plunger, probably
Ksyushk @ -Plushk @
Yes, Mannyash, it is correctly called: Notch with plunger and stamp Chicken from the Easter set. How. I have two similar sets. But I still want, and they are so expensive dogs
Kizya
And I have already cooked !!! I came to share my impressions and thank you for the wonderful recipe !!! I cooked yesterday, kneaded all the meat (I didn't leave it in the form of fibers), so my dish looked more like a pate. In the process of cooking, I also added marjoram (pootsebyatnichal) And squeezed a little garlic into the ready-made pate and added parsley. She let her stand in the fridge ... And for breakfast there were sandwiches, smeared on bread in a thick layer, very tasty Ksyushenka, thanks for the wonderful dish, I liked it very much, we will still cook !!!
Ksyushk @ -Plushk @
RadochkaI'm so happy! Thanks for the kind words !

And by the way, garlic and herbs in a ready-made pate is very good. I do it myself sometimes.
Scarlett
Quote: Ksyushk @ -Plushk @
If someone tells me, did anyone try to simmer in STEADY mode in 37501 without liquid? I didn’t cook dry on Slowing. I just thought, and I don’t know how, in the first stages of cooking at a temperature of 45-65 * C, will juice come out of the meat? If so, you can try cooking on it. If not, then it is better not to risk the coating of the bowl, although the temperatures are not extreme.
Ksyusha, I've tried to do this. I have a Dex-60, the time is 5 hours - so two hours later I just started to thaw a piece of butter put on top to improve the taste. The experiment had to be interrupted and put on "extinguishing" for 1 hour. Already 20 minutes have passed - everything boiled, the liquid appeared, albeit a little, I will hold it for another 20 minutes - and I will transfer it to "languor".
Py. Sy. Yesterday I went to the sale of chicken parts, usually we bought a chicken, but then I was tempted - I took off a kilogram and a half and now I remembered about this recipe
Ksyushk @ -Plushk @
TatyanaThank you very much for the experience. For some reason, I thought that the temperature would not be enough for languishing.
Tan, write how then, after the transfer to languor, did it go?
Scarlett
I'm finishing it! : mail1: Extinguishing for technical reasons: secret: disabled after an hour. I put it on languor and went to rest. In 5 hours, the liquid became much more - up to half of the chicken. A little later I will grind and add the ending of the epic
Farida
I cooked it today. Stewed, however, 2.5 hours and without cloves. The meat is well kneaded with a fork. The result is a paste with a light jelly flavor. Thanks for the recipe!
Ksyushk @ -Plushk @
Farida, cloves go very well with chicken. And the feeling of jellied meat disappears. Unless, of course, you do not like cloves ... In general, add any favorite spices and additives for taste.
Antonovka
Ksyushk @ -Plushk @,
Ksyusha, do you by any chance know what your temperature in Brand is on Extinguishing? I want to do it in Shtebe)
Ksyushk @ -Plushk @
Linen, it boiled for 10 minutes and then quietly moves. I think 95-98 degrees. I will not say more precisely, because I do not remember, but the instructions are from my mother.
Farida
Ksyushk @ -Plushk @,
Thank you.I really don't like cloves, so I didn't put them in. Next time I'll try with her, I'll throw at least a tiny piece. The taste of the jellied meat was a little embarrassing, but in general I liked it.
Ksyushk @ -Plushk @
Farida, let it ripen for a day - others, the taste will be completely different.
Scarlett
Ksyusha, I forgot to report to you about my adventures! In general, I was slightly naughty. She pulled out the chicken, and poured the broth ..., washed the pan and put the giblets on the dumplings to cook. And when the meat cooled down and I kneaded it - it was then that I remembered that it would be necessary to dilute it with broth, more dry. But I got out of the situation by adding mayonnaise and garlic (generously so). The yummy turned out to be extraordinary, but on a homemade loaf Thanks again for the yummy, although fucked up corrupted your recipe
Antonovka
Ksyushk @ -Plushk @,
Thank you, Ksyusha, I'll do it tomorrow))
Farida
Quote: Ksyushk @ -Plushk @
Farida, let it ripen for a day - different, the taste will be completely different.
Yes, today the taste is different, it gives less aspic. But we won't last more than a day, my husband often joins this bank. A good option for those who are not allowed smoked sausages.
How many riyets can you keep in the refrigerator?
Antonovka
Ksyushk @ -Plushk @,
Ksyusha, I tried it tonight - very unusual due to the mashed pieces - there is no jellied meat taste at all. Tomorrow I will try again - I wonder what it will be? ))
Ksyushk @ -Plushk @
Tatyana, to your health! Whatever happens in the process - the main thing is that it will be tasty later.
Quote: Farida
How many riyets can I keep in the refrigerator?
Farida, if you put it in sterile jars and fill it with lard, then I think it can stand in the refrigerator for a couple of weeks.
And the "started" capacity ends in 5 days.
Lena, well, how on the second day?
Antonovka
Ksyushk @ -Plushk @,
Tastier than in a day) And today I liked it even more
Ksyushk @ -Plushk @
Well, my daughter loves him in a couple of days

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