Ingredients
- 6 boneless, skinless chicken thighs
- 1 onion, sliced
- 1 carrot, sliced
- 6 peppercorns
- 1 bay leaf
- pinch ground mace
- pinch cayenne pepper
- 1/4 teaspoon freshly grated nutmeg
- 200 g (7 oz) unsalted butter, softened
Method
1. Place the chicken thighs, onion, carrot, peppercorns and bay leaf in a saucepan and add 500 ml (17 fl oz/2 cups) of water. Bring to the boil, skimming off any foam. Reduce the heat, then cover and simmer for 30 minutes, or until the chicken is tender and cooked through.
2. Remove the chicken, then rapidly boil the remaining liquid until it has reduced to about 60 ml (2 fl oz/1/4 cup). Strain through a fine sieve and allow to cool.
3. Shred the chicken flesh and place in a food processor with the liquid and process until smooth. Add the mace, cayenne pepper, nutmeg and 150 g (5 1/2 oz) of the butter. Season to taste with salt and freshly ground pepper and process until combined and smooth.
4. Put the chicken mixture in a 750 ml (26 fl oz/3 cup) ceramic dish. Melt the remaining butter in a small pan and pour the yellow clarified butter onto the surface of the chicken, leaving the white milk solids in the pan. Refrigerate for 2 hours, or until the butter sets.
