Pre-heat the oven to gas mark 6, 400°F (200°C).
Begin by placing the chicken joints on a rack in a shallow roasting tin, pierce them with a skewer, sprinkle salt on the skins then place them on a high shelf of the oven and leave them for 1 hour to cook. Then remove them from the oven and drain off all the fat from the roasting tin into a bowl.
Now place the chicken joints in a solid flameproof casserole or saucepan, and sprinkle in the thyme, mace, quatre epices, chopped shallots and garlic. Then use a pestle and mortar to crush the peppercorns coarsely, and add these as well.
Next pour in the wine, bring everything up to simmering point, then turn the heat right down to the gentlest simmer possible and leave it like that for 2 hours.
After that, pour off all the liquid into a bowl, stir in the armagnac and reserve it; have the terrine, loaf tin, or small ramekin dishes ready.
Take a quarter of chicken, place it on a board, and simply strip away the skin and bones, which will part very easily from the flesh. Then, using either two forks or just your hands, shred the pieces of chicken flesh as finely as possible, and pack them into the terrine or ramekin dishes.
When you have repeated this with the other chicken quarters, press all the shreds of meat down very firmly into the terrine or ramekins, then pour in all the cooking juices with the armagnac, (there's no need to strain them).
Melt a little duck or goose fat and pour it over the top to seal the rillettes - it will solidify as it cools.
Lastly, decorate the surface with the thyme, bay leaves, and peppercorns - pressing into the duck or goose fat. Then as soon as it's cool put a lid on the terrine or cover with foil and place in the fridge until needed. You can make it well in advance as it will keep for about five to seven days.
Serve with hot buttered triangles of toast and cornichons - or a confit d'oignons - and salad leaves!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.78 Kcal (719 kJ)
Calories from fat	89.01 Kcal
		% Daily Value*
Total Fat	9.89g	15%
Cholesterol	51.02mg	17%
Sodium	333.85mg	14%
Potassium	182.33mg	4%
Total Carbs	3.91g	1%
Sugars	1.45g	6%
Dietary Fiber	0.51g	2%
Protein	11.18g	22%
Vitamin C	3.8mg	6%
Iron	0.8mg	4%
Calcium	18.3mg	2%

Amount Per 100 g
Calories	161.76 Kcal (677 kJ)
Calories from fat	83.82 Kcal
		% Daily Value*
Total Fat	9.31g	15%
Cholesterol	48.04mg	17%
Sodium	314.38mg	14%
Potassium	171.7mg	4%
Total Carbs	3.69g	1%
Sugars	1.36g	6%
Dietary Fiber	0.48g	2%
Protein	10.52g	22%
Vitamin C	3.5mg	6%
Iron	0.8mg	4%
Calcium	17.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Moroccan Pesto Rockfish With Clam and Chorizo Sauce

Chopped fresh parsley, Chopped cilantro, Garlic cloves and 15 more..
Sauteed Chicken With Cherry Tomatoes

Extra virgin olive oil and 8 more..
Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit

Ducks , necks reserved, rinsed inside and out, patted dry... and 9 more..
Chicken With 40 Cloves of Garlic

Table salt, Water, Whole chickens, cut into 8 pieces and 10 more..
Garlic Roasted Chicken With Gravy

Chicken, Lemon, halved, Onion, halved, Rosemary sprigs and 8 more..
Mussels in Green Peppercorn Sauce

Shallots, chopped (1/2 cup), Unsalted butter and 5 more..
Chinese Chicken Stock

Chicken, Green onion, halved, Garlic , smashed and 4 more..
Baked Pate

Raw chicken or 1/2 cup turkey, Veal, mixed with turkey and 10 more..
Roast Chicken Provençale

A 3-lb chicken, Onion, Garlic clove, Tomatoes and 4 more..
Country Captain Chicken

Whole chicken, cut in 1/8ths and 11 more..