Roast chicken rillette

• portions: 4

Ingrédients

Leftover Moy Park roast chicken

2 tsp olive oil

150g shallots, finely chopped

1/2 tsp thyme

100ml chicken roasting juices

75g butter, plus extra melted butter to seal

1 tbsp chives, chopped

1 tsp tarragon, finely chopped

1 tsp parsley, finely chopped

Salt and black pepper

TO Serve:

Crusty, toasted bread

Pickles

Instructions

1 Strip the remaining meat from the roast chicken and place into a bowl.

2 Heat the oil in a frying pan over a medium heat and cook the shallots for 5-7 minutes until soft and brown.

3 Add the thyme, roast chicken juices, butter and chicken and cook for another five minutes until the juices have reduced and the chicken

is very tender.

4 Add the chives, tarragon and parsley and season to taste.

5 Place into a jar and add enough melted butter to cover. Leave to cool, then seal with a lid and store in the fridge. To serve, spread on

warm crusty bread with pickles of your choice.