Revamp Your Sunday Chicken Leftovers with This Unbeatable Recipe!

With its golden skin, succulent meat, and classic side of fries or roasted potatoes, Sunday’s roast chicken remains a staple at large family gatherings. Placed whole at the center of the table, everyone claims their favorite piece. But after the meal, the scene often looks the same: a lonely drumstick, a few slices of breast, and scraps of meat clinging to the bones are left waiting for their fate.

Pin

Throwing them away is out of the question, especially since chicken leftovers are particularly easy to reuse. Cold, they slide easily between two slices of bread with some mayo, add substance to a mixed salad, or become filling for stuffed vegetables. You can also shred them into a casserole, a quiche, or a pasta dish. These options are delicious and convenient… but they can lack originality when they turn up every Monday.

Chef Albane Auvray has found another way to give them a second life: turning them into rillettes. This no-cook, anti-waste recipe is simple and quick, easily adaptable to the amount of leftover meat.

How to do it? Start by stripping all the meat from your chicken and shredding it finely. Mix in 1 tablespoon of mustard along with some ricotta and cream cheese until you achieve a soft, spreadable consistency. Then mix in some roasted garlic (the chef recommends roasting a few extra cloves with your Sunday chicken), and season with salt and pepper to taste. Keep working the mixture until it reaches the creamy, rich texture characteristic of rillettes.

Pin

All that’s left to do is toast some good bread and generously spread it with the mixture. Albane Auvray adds a few capers for a touch of acidity and finishes with thin slices of Cantal AOP cheese, adding even more depth to her tartines. It’s a delightful change from the usual chicken-mayo club!