🐓Chicken Rillettes🐓

I cook the chicken in duck fat for at least 1.5 hours. Remove the meat, crumble it, weigh it, and add 14g of salt and 2g of pepper per kg of meat. Then I add filtered fat until I get a texture I like: not too dry, not too greasy. 😀
I put it in jars.
And I put a slice of lemon on top of some jars: it adds a delicate flavor. No bitterness, just a subtle lemon taste. 👏
I sterilize for 1.5 hours even for a small size because the rillettes are handled and, above all, the fat plays a protective role against bacteria. So be careful.