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Classic Chicken Terrine

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Ingredients
  Chicken 2 1⁄2 Pound (1 Piece, Weighing Approximately 1.2 Kilogram)
  Ham 10 Ounce (Parma Or Bayonne Style, 300 Gram)
  Thin unsmoked fat streaky bacon rashers 5 Ounce (150 Gram)
  Cognac 2 Fluid Ounce (60 Milliliter)
  Pork fillet/Lean pork 9 Ounce (250 Gram)
  Eggs 2
  Veal breast 9 Ounce (250 Gram)
  Butter 3 1⁄4 Ounce (80 Gram)
  Mixed spice 4 Pinch
  Powdered gelatin 1 Tablespoon (1 Packet)
  Flour 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Bone the chicken and brown gently for 5 minutes in butter, stirring with a wooden spoon. Put aside.
2. Chop the pork, veal and ham, add the eggs and mixed spice, season and pour in the cognac. Dissolve the gelatine in 1/2 litre (18 fl oz) lukewarm water. Add to the pork mixture and mix well.
3. Preheat the oven to 200°C (400°F; gas mark 6).
4. Line the bottom of a terrine with half the bacon rashers. Cover with a layer of the pork mixture and then a layer of chicken, repeating until the terrine is completely filled. Cover with the remaining bacon rashers and then with the lid.
5. Seal the lid of the terrine with a strip of flour and water paste. Bake for 2 hours. When cold, refrigerate for 48 hours before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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