Simple Chicken Terrine
After traveling to France several times, I've developed a love for terrines. Over the past year, they have become a culinary passion of mine. I've experimented with many variations, and while many were delicious, I hadn't yet achieved a perfectly balanced flavor worth sharing. However, this simple chicken terrine immediately wowed my entire family. It's one of our favorite breakfast alternatives to ham, yet it also makes for a beautiful, tasty, and intriguing appetizer.
For a festive touch, pistachios and cranberries can be added, but it's delightful even in its plain form. It's easily adaptable to your family's taste preferences, such as omitting the liver if preferred (though I find it complements the dish well). You can also substitute turkey for the chicken without compromising the dish's quality.
Ingredients
●
Chicken meat
1 kg
skinless, boneless thighs and breast in any ratio, or substitute with turkey
●
Chicken liver
150 g
optional
●
Heavy cream (32% fat)
110 g
●
Ground black pepper
0.25 tsp
●
Dried cranberries
25 g
optional
●
Pistachios
25 g
optional
Follow us on social networks! Don't miss new recipes and other news!
Step by step
Step 1
In a pan, melt the butter, add the finely chopped onion, a sprig of thyme, and stir.
Step 2
Add the livers after 5 minutes, stirring occasionally.
Step 3
Once the liver changes color, turn off the heat and let everything cool slightly.
Step 4
Meanwhile, dice all the meat and place it in a bowl.
Step 5
Add an egg, 110ml of heavy cream, 1 tablespoon of salt, and a dash of ground black pepper to the bowl.
Step 6
Mix the ingredients thoroughly by hand, in a food processor, or with a hand mixer's hook blades (my preferred method).
Stop when the mixture is uniform and threads form.
Step 7
Add the sautéed livers and onions (discard the thyme sprig), along with cranberries and pistachios.
Mix thoroughly again using the hooks.
Step 8
Line a cake pan (24cm long, 10cm wide, and 8cm deep) with baking paper, or use roasting foil.
Step 9
For enhanced flavor and appearance, line the baking dish with bacon slices, slightly overlapping, leaving the ends outside the pan.
Step 10
Fill the lined mold with the terrine mixture, pressing it firmly with your hands to ensure it is evenly compacted.
Step 11
Cover with the bacon edges overhanging from the pan.
Step 12
Bake in a preheated oven at 180 degrees for 80 minutes.
If necessary, cover with aluminum foil near the end to prevent over-browning.
Step 13
After baking, gently press with another tray or dish, adding a small weight on top as it cools.
Step 14
When cooled, remove the press, wrap in foil, and refrigerate for a minimum of 8-12 hours.
Step 15
After chilling, use a knife to release the edges, invert onto a plate, and remove the baking paper.
Trim any gelled juice from the sides with a knife, if necessary.
Step 16
Place on a platter, slice, and serve—it’s delicious and visually appealing.
Bon appétit!
Quantity:
1500 g
(10-15 servings)
Prep time:
120 min
Difficulty:
easy
Ready in:
120 min
Publish date:
