Chicken Spread recipe
I don’t know about you, but I love zero-waste recipes that allow you to use up leftovers from the fridge while transforming them into a true taste experience. And that’s exactly what I’m offering you today with these express chicken spread recipe. Nothing complicated: just some leftover cooked chicken (roast, breast, it doesn’t matter, as long as it’s already cooked), a little cream cheese, a few spices, and you’re ready for an ultra-quick, zero-waste, and, frankly, super tasty appetizer.
At my house, it all started with a roasted chicken breast that was sitting all alone in the fridge… I didn’t want to put it back in a salad, so I mixed everything with cream cheese, spices, a little lemon zest, pepper, and a few herbs. The result: homemade rillettes ready in 5 minutes flat, which everyone devoured at appetizer time.
Chicken Spread recipe
Ingredients you do need to make this Chicken Rillettes recipe:
- Cooked chicken (leftover roast chicken or other boneless cuts)
- A small shallot, finely chopped
- Five-berry peppercorns or pink peppercorns
- Freshly chopped chives
- Organic lemon zest and juice
- Cream cheese (or even fresh goat cheese) or, for a lighter version use skyr or yoghurt.
What I love about this recipe is that it’s so flexible. You can customize it however you like. I love adding a little candied lemon when I have some on hand, or a spoonful of mustard (it really elevates the flavor). Fresh herbs, spices, a touch of smoked paprika, or even a little leftover sauce… honestly, anything goes.
It’s perfect with toast, homemade crackers, or even vegetable sticks if you’re looking for a lighter option with raw vegetables. It’s simple and effective.
In short, if you’re looking for a quick way to recycle cooked chicken and make a simple and fun appetizer, try these rillettes. You’ll never look at leftovers the same way again!
Other recipes that could complete a nice appetizer platter:
Chicken Spread recipe
Ingredients
- 115 g cooked chicken (leftover roast chicken or other boneless cuts)
- 1 1 small shallot (about 10g)
- 1/2 teaspoon 5-berry peppercorns or pink peppercorns
- 1 tablespoon chopped chives
- 1/2 small lemon for zest and juice
- 150 g cream cheese
Instructions
- In a blender, combine the ground chicken, chopped shallot, and five-berry peppercorns.Blend until coarsely ground.
- Add the lemon zest, chopped chives, and lemon juice.Blend again for a few seconds.Pour everything into a salad bowl.
- Finish by adding the cream cheese and mixing with a fork.Once the mixture is smooth, transfer to a bowl and refrigerate until ready to serve.
- If you want a softer texture, you can add cottage cheese until you get the desired texture.
