Cut each chicken into 8 pieces each. Remove the rind from the pork belly and save it. Cut the belly into large dice. Place the chicken pieces, the belly, the rind, the white wine, the water, thyme, bay leaf and some salt and pepper in a large pan. Add more water if necessary to cover the meat. Cover and bring to a boil. Simmer for 4 hours.
30 minutes before the end of cooking, add the goose fat. Remove the pieces of chicken and belly with a slotted spoon. Discard the chicken skin and bones. Reduce the stock by a half. Off the heat put the meat back into the stock and mix with a fork or an electric beater. Cool and fill a terrine mold. Once cold, cover the rillettes with a thin layer of melted lard.
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2x4 1/2 lb chickens
2 1/4 lbs pork belly
3 cups Macon Blanc wine
3 cups water
3/4 cup goose fat
1/2 cup lard
4 sprigs thyme
1 bay leaf
salt, freshly ground pepper
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15
mn
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240
mn
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You can also fill several small pots or jars which will keep longer.
