MY VERY FAVORITE CHICKEN TERRINE

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My Very Favorite Chicken Terrine image

Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated.

Provided by French Terrine

Categories     Lunch/Snacks

Time 3h

Yield 25 serving(s)

Number Of Ingredients 9

2 heads garlic, separated into cloves and peeled
1 cup half-and-half cream
2 (3 1/2-4 lb) whole chickens
1 cup hazelnuts, shelled or 1 cup roasted unsalted shelled pistachio
1/2 bunch basil leaves, cut into chiffonade
1 tablespoon fresh thyme leave, chopped
1 lemon, zest of
4 teaspoons salt
2 teaspoons fresh ground black pepper

Steps:

  • Rinse whole chickens inside and out under cold water and blot dry. Remove wing tips and save for another use.
  • With breast side down, using kitchen shears, cut skin down length of backbone. Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside.
  • Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl. (An experienced chef can do this in less than an hour, but I cannot. You might want to save the bones for making stock).
  • Roast hazelnuts in medium oven (350 degrees F) for about 10 minutes. Remove from oven and wrap in a kitchen towel. While still warm, rub them together in the towel to remove the dark outer skin. Do not be concerned if not all the dark husks come off. If you are using pistachio nuts, this step can be omitted.
  • Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil. Simmer until garlic is tender, about 1/2 hour. Allow to cool then mash into paste. Since the Half & Half gets absorbed by the garlic, there is no need to strain it out. (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor).
  • Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper. Then mix with the diced chicken, making sure that all ingredients are thoroughly combined.
  • Spray a 6-cup terrine pan with cooking spray. Line terrine pan with reserved skins from chickens (outer side of skin against side of pan), draping it over the sides.
  • Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely.
  • Cover terrine either with its lid or wrap tightly in foil. Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan).
  • Remove terrine from baking dish and pour off the water. Remove the foil (or lid) and place terrine back in roasting pan. Cut a piece of cardboard to fit over the terrine. Cover with plastic wrap or foil, then weight down with several heavy cans. Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan.
  • When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan. Then unmold onto platter. Use a serrated knife for slicing. Garnish with the luscious aspic that forms and thyme sprigs.

Nutrition Facts : Calories 231.6, Fat 17.4, SaturatedFat 4.7, Cholesterol 63.5, Sodium 432.7, Carbohydrate 3.1, Fiber 0.7, Sugar 0.3, Protein 15.5

Matty Stpeter
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I love making this terrine for parties. It's always a hit, and it's so easy to make.


Waseeiq Ur Rehman
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This terrine is a great way to use up leftover chicken.


Ejide Ugbonema
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The terrine was a bit too spicy for my taste. I think I'll use less chili powder next time.


dancing raster African boy
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This chicken terrine is one of my favorite recipes. It's so easy to make, and it always turns out perfectly. I love serving it as an appetizer or main course, and it's always a hit. I highly recommend this recipe to anyone who loves chicken and terri


Michael Lott
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This terrine is a great make-ahead dish. I love that I can make it ahead of time and then just pop it in the oven when I'm ready to serve it.


Solomon Yanis
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The terrine was a bit dry. I think I'll add more liquid next time.


Dawsyn Griffin
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This chicken terrine is a showstopper! It's so beautiful and elegant, and it tastes even better than it looks. I love the combination of chicken, mushrooms, and herbs. This terrine is sure to impress your guests.


Imrul Kaseh
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I made this terrine for my family, and they all loved it! It's a great recipe for a special occasion or a weeknight meal.


aqib raees
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Yum! This terrine is so creamy and flavorful. I love the addition of the pistachios.


Masud Parves
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This terrine was a bit too salty for my taste. I think I'll use less salt next time. Otherwise, it was a great recipe.


Wajiha Usman
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This chicken terrine is one of my favorite recipes. It's so versatile, and I can serve it for any occasion. I love serving it as an appetizer or main course, and it's always a hit. I highly recommend this recipe to anyone who loves chicken and terrin


Peggy Plouffe
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I made this terrine for a potluck, and it was a huge success! Everyone loved it, and I got so many compliments. I'll definitely be making this again soon.


Alifabbas Rezwan
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This terrine is a keeper! It's easy to make and always a hit with my family and friends.


Ken Radley
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This chicken terrine is a work of art! It's so beautiful and elegant, and it tastes even better than it looks. I love the combination of chicken, mushrooms, and herbs. This terrine is sure to impress your guests.


Sara Sunar
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I've made this terrine several times now, and it always turns out perfectly. It's a great make-ahead dish, and it's always a crowd-pleaser. I love serving it with a simple green salad and crusty bread.


rihner elias
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Delicious! This terrine is packed with flavor and has a lovely texture. It's perfect for a special occasion or a weeknight meal.


Thandeka Mthethwa
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This chicken terrine recipe is an absolute winner! It's incredibly flavorful and moist, with a perfect balance of herbs and spices. The terrine was a hit at my dinner party, and everyone raved about it. I highly recommend this recipe to anyone lookin