You are here

Chicken Terrine

Newman's picture
Ingredients
  Chicken 1
  Pork belly 1⁄2 Pound
  Shallot 1
  Garlic 1 Clove (5 gm), crushed
  Celery salt 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Streaky bacon rashers 6
  Butter 1 Tablespoon (For Greasing)
Directions

Cut the breasts of the chicken into thin slices.
Mince the rest with the pork, shallot and seasoning.
Butter a terrine, or fireproof straight sided casserole, and put 3 rashers at the bottom.
On top of these put a layer of the minced meat and then a layer of chicken slices and the remaining rashers.
Continue to fill the terrine with alternate layers of the mince and chicken slices, finishing with the mince.
Place in a bain marie, or roasting tin half full of water, and cook in a slow oven for about 1 1/2-2 hours.
Pour off excess fat, and put a weight on top as it cools.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish

Rate It

Your rating: None
4.209375
Average: 4.2 (16 votes)