by ChefDJen
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hardlikearmour's Testing Notes:
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5 ounces pork fat or lard Ask a question about this ingredient
1/2 cup Frank's Original Red Hot Sauce Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
1 onion onion, diced Ask a question about this ingredient
1/4 teaspoon Worcestershire sauce Ask a question about this ingredient
1/2 teaspoon Tabasco or pther hot sauce Ask a question about this ingredient
1 pinch cayenne Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces, large veins removed Ask a question about this ingredient
1 tablespoon white vinegar Ask a question about this ingredient
Combine all the ingredients, except for the chicken and white vinegar, in a saucepan and heat gently until the fat has melted. Add the chicken and cook over very low heat, stirring often for 1 hour. Add the vinegar to the pan and continue to cook until the meat shreds easily, about another hour.
Ask a question about this stepUsing a slotted spoon, transfer the meat to the bowl of a stand mixer. Using the paddle attachment, mix at low speed until the meat breaks into pieces. Adjust consistency by adding a few spoonfuls of the cooking liquid to the bowl (consistency should be spreadable, not runny or dry). Test for seasoning and add more salt, hot sauce or vinegar as needed.
Ask a question about this stepPack the meat into a suitable jar or ramekin. Allow the cooking liquid to separate and spoon fat over the top of the meat to cover and create a seal.
Ask a question about this stepServe with crusty bread, celery sticks and good blue cheese.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I tested this one and it does taste great! We enjoyed it with football and ale. I chose to up the ante on spice and found it required more fat... but http://tinyurl.com/83k8fex