Buffalo Chicken Rillettes

• 5 ounces pork fat or lard
• 1/2 cup Frank's Original Red Hot Sauce
• 1/4 cup water
• 1 onion onion, diced
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco or pther hot sauce
• 1 pinch cayenne
• 1 garlic clove, minced
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, large veins removed
• 1 tablespoon white vinegar

1. Combine all the ingredients, except for the chicken and white vinegar, in a saucepan and heat gently until the fat has melted. Add the chicken and cook over very low heat, stirring often for 1 hour. Add the vinegar to the pan and continue to cook until the meat shreds easily, about another hour.
2. Using a slotted spoon, transfer the meat to the bowl of a stand mixer. Using the paddle attachment, mix at low speed until the meat breaks into pieces. Adjust consistency by adding a few spoonfuls of the cooking liquid to the bowl (consistency should be spreadable, not runny or dry). Test for seasoning and add more salt, hot sauce or vinegar as needed.
3. Pack the meat into a suitable jar or ramekin. Allow the cooking liquid to separate and spoon fat over the top of the meat to cover and create a seal.
4. Serve with crusty bread, celery sticks and good blue cheese.

pork, water, onion onion, worcestershire sauce, cayenne, garlic, chicken, white vinegar

Taken from food52.com/recipes/15400-buffalo-chicken-rillettes (may not work)