Ingredients
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For the Spiced Butter
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1 cup Unsalted Butter
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½ teaspoon grated Nutmeg
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A small pinch of Cayenne Pepper
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A small pinch of ground English Mace
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For the Chicken
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1 confit Chicken
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1 tablespoon chopped Parsley
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Sea Salt
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Freshly ground Black Pepper
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4 homemade or store-bought crusty Crusty Rolls
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For the Caramelized Shallot Jam
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1 tablespoon Olive Oil
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3 cups thinly sliced Banana Shallots
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2 teaspoons Red Wine Vinegar
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2 tablespoons dark Brown Sugar
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1 teaspoon chopped Thyme
Directions
The traditional British method called “potting” might sound a bit old-fashioned but don’t be fooled this brings it alive with a contemporary twist of nutmeg and cayenne plus a lovely, sticky-sweet preserve. Not only are potted dishes a useful way to preserve meat, they are ideal if you want an appetizer that you can make ahead of time. I use confit chicken as it is very soft and delicate and works perfectly, set in the spiced butter.
Steps
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1
Done
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First, make the spiced butter, Melt the butter in a pot over low heat. Remove from the heat and let it settle, then gently pour off the clear butter into a measuring jug, making sure you leave behind the white fats floating on the top or at the bottom. Stir in the nutmeg, cayenne and mace, then set aside. |
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2
Done
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Put the shredded meat in a bowl, mix in the parsley, and season with salt and pepper to taste. Divide the mixture into four ramekins, filling them just over half full, then slowly pour the spiced butter over the top to cover. Place on a tray and chill about 1 hour in the refrigerator. |
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3
Done
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To make the shallot jam, heat the oil in a large pot over medium heat, add the shallots and fry 3 to 4 minutes until softened. Add the vinegar, sugar and thyme, and scant ½ cup water, bring to a boil, then turn the heat down to low and simmer about 10 minutes, stirring occasionally, until reduced, thickened and slightly caramelized. Serve the potted chicken with a spoonful of shallot jam and fresh crusty rolls. |
