Okay. This is the most fantastic thing I have ever eaten, and it was easy as pie. No. Pie is not this easy.
A few months ago I decided to roast a chicken in a plastic roasting bag, because my friend Angel Mouse recommended it. Would you roast chicken in a plastic bag? No! Only if your friend Angel Mouse recommended it. So I did.
Then she told me the secret weapon. Save the juices and fat in the bag. When the chicken is cool enough, peel off the skin and dig out the bones. You know, shreddy.
Dump ALL this (sans bones and skin, and if you used a spoonful of flour in your plastic bag, get a spoon and remove that too) into a little terrine dish (oh, lord, it was difficult to guess the right size) and refrigerate.
You doubt me right about now. But I'm serious. Only salt went onto the chicken. Goozle and grease went into the little dish, coating the chicken shreds. If it's a really good free-range chicken (and ours was a small one) it's gonna taste so good.
I pressed it down with a smaller dish and some weights. I can't tell you what. OK, cans of beer.
Chill this mess, and tomorrow, blend a little chopped tarragon with mayonnaise. You can also pepper up some Dijon mustard, but you'd probably prefer the mayo.
We ate little chunks of the terrine on sliced baguette. I kinda avoid baguettes, but this was perfect.
Bonus: There are leftovers.