Ingredients

4 tablespoons extra-virgin olive oil, divided

2 tablespoons chopped fresh thyme plus 4 large thyme sprigs

4 bay leaves (preferably fresh); 2 finely chopped, 2 left whole

1 5-pound whole chicken (preferably organic), rinsed, patted dry

1 cup chopped carrot

1 cup chopped celery

1 cup chopped onion

6 garlic cloves, minced

1 cup dry white wine

6 cups (or more) low-salt chicken broth

Chicken rillettes:

• 1 cup (2 sticks) butter, divided
• 1 1/2 cups finely chopped shallots (7 to 8 ounces)
• 3 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• Shredded braised chicken (from recipe above)
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh chives
• Crusty country bread slices or baguette slices
• Purchased pickles

Description

At Palate Food + Wine, Chef Octavio Becerra Makes His Own Potted Duck, Whitefish, Berkshire Pork, And Chicken, Our Favorite. It's Herby,...

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