Potted Chicken

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
  • Bring to the boil, skimming of any foam.
  • Reduce heat and cover and simmer for 30 minutes.
  • Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
  • Strain though a fine sieve and allow to cool.
  • Remove the chicken flesh from the bones.
  • Place the flesh in a food processor with the liquid and process until smooth.
  • Add the mace, cayenne and nutmeg and also 150g of the butter.
  • Season to taste with salt and pepper and process until well combined and smooth.
  • Put the chicken in a 750ml ceramic dish.
  • Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
  • Refrigerate for at least 2 hours until the butter sets.
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