Potted Chicken

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 6 skinless chicken thighs
• 1 onion, sliced
• 1 carrot, sliced
• 6 peppercorns
• 1 bay leaf
• 1 pinch ground mace
• 1 pinch cayenne pepper
• 1/4 teaspoon freshly grated nutmeg
• 200 g unsalted butter, softened

Recipe

• 1 place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
• 2 bring to the boil, skimming of any foam.
• 3 reduce heat and cover and simmer for 30 minutes.
• 4 remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
• 5 strain though a fine sieve and allow to cool.
• 6 remove the chicken flesh from the bones.
• 7 place the flesh in a food processor with the liquid and process until smooth.
• 8 add the mace, cayenne and nutmeg and also 150g of the butter.
• 9 season to taste with salt and pepper and process until well combined and smooth.
• 10 put the chicken in a 750ml ceramic dish.
• 11 melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
• 12 refrigerate for at least 2 hours until the butter sets.