Directions:
- Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
- Bring to the boil, skimming of any foam.
- Reduce heat and cover and simmer for 30 minutes.
- Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
- Strain though a fine sieve and allow to cool.
- Remove the chicken flesh from the bones.
- Place the flesh in a food processor with the liquid and process until smooth.
- Add the mace, cayenne and nutmeg and also 150g of the butter.
- Season to taste with salt and pepper and process until well combined and smooth.
- Put the chicken in a 750ml ceramic dish.
- Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
- Refrigerate for at least 2 hours until the butter sets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.39 Kcal (1053 kJ) | ||
| Calories from fat | 243.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.06g | 42% | |
|---|---|---|---|
| Cholesterol | 71.67mg | 24% | |
| Sodium | 11.48mg | 0% | |
| Potassium | 68.79mg | 1% | |
| Total Carbs | 2.78g | 1% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.4mg | 15% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 405.25 Kcal (1697 kJ) | ||
| Calories from fat | 392.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.61g | 42% | |
|---|---|---|---|
| Cholesterol | 115.53mg | 24% | |
| Sodium | 18.51mg | 0% | |
| Potassium | 110.88mg | 1% | |
| Total Carbs | 4.47g | 1% | |
| Sugars | 2.05g | 5% | |
| Dietary Fiber | 1.16g | 3% | |
| Protein | 1.02g | 1% | |
| Vitamin C | 3.1mg | 3% | |
| Vitamin A | 0.7mg | 15% | |
| Calcium | 26mg | 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.
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