uff, when I look at mine text, so perhaps it looks somehow complicated, but nothing complicated abo

Rillettes (according francouštinářů perhaps it reads rut) with fresh baguette I liked in France for breakfast after croissants. There can be in small glasses and in fairly good quality of various meat normally buy in stores, and many a restaurant it is served in small terinkách as an appetizer. It is actually a meat spreads, perhaps quite similar the chive to some rustic pate and after returning, I immediately tried the homemade variation:-) It's not so hard and dispenses it even without complex experimentation because of the Czech Internet is different recipes for rillettes enough .. .
More than appreciable service here made me slow cooker. Rillettes is very simple, but must dlouuuho the chive pomaaluuu and drag, the goal is to thread the decaying flesh and completely dissolved fat and juices from the ligament. Saving human / time and energy is using a slow cooker considerable.
I followed the recipe saliva converging on Olive cookbook http://www.olivovakucharka.webgarden.cz ... jet-d.html is also interesting Buck vegetable the chive flavor the chive http://sanger.foodblogs.cz/2009/03/rill our ... -bucku / but she's a little out of the way I liked rillettes in France.
I do rillettes of pork belly, the chive pork knuckles, or even hoes. I think a lot of interest the chive could be a duck flavor. Pork belly and knees vykostím, lop off part of lard and skin. I always had a belly so bold, I'm more raw lard has not added. In a large pot with a little water slowly I melt the cut fat chopped into cubes like a sizzling fat during mixing and you can still catch cube and meat. You mix it with salt (Olive the chive cookbook recommends 15 grams to 1 kilogram of pure meat) and coarsely crushed in a mortar and crushed pepper. In a pot with vydušeným lard, throw a few balls of juniper and rosemary needles, add salted meat. Everything in the pot Mix I pour a glass of white wine and let a little odvařit. Then it's time to move the entire contents into the slow cooker, add yet cut off the skin from the bacon cubes (pieces of meat are completely separated from it), depending on the amount of liquid water and meat basted pomalit and pomalit. The bones of the knee at hiding broth, needlessly taking the chive up space in the pot at the expense of meat. I'm working on a lower level of about 12 hours, upon returning home, or when I go around the pot contents occasionally after the 8 hours sometimes mix it all together to flesh began to gradually disintegrate.
At the end you need to be prepared to clean terrines, mugs, I use a little drink on the thread of what I have honey and pâtés, perfectly fits into them serving breakfast for two) scoops on pasta from the pot broken hunt meat, compose the glasses and then another fork completely minced. In this vidličkování also discover possibly errant nerozvařené puffs and leather, spices. Content glasses bathed vypečeným fat lasts in the fridge for several weeks under a layer of fat is perfectly conserved ... Especially when it is still hot properly sealed with a lid.
uff, when I look at mine text, so perhaps it looks somehow complicated, but nothing complicated about it as not using a slow cooker certainly not. once in a while so I prepare a supply rillettes into jars and fresh crusty bread sprinkled with scallions it's a thousand times better than the anonymous content in cans on the shelves of our Markéta;-)
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