Tarragon Chicken Rillettes

• 10½ cups (2½ l) water
• 1 bunch parsley

In a large pot, pour in the water and add the parsley, garlic, salt, and pepper. Cut the onion and carrot into rough cubes and add them to the pot. Bring to a boil; reduce heat to a simmer and cook for 30 minutes.

Add the chicken thighs to the pot, ensuring they are fully submerged. Simmer until the chicken can be easily pierced with a fork, about 2 hours. Remove the chicken from the po