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.
In a pan, melt the butter, add the finely chopped onion, a sprig of thyme, and stir.
Add the livers after 5 minutes, stirring occasionally.
Once the liver changes color, turn off the heat and let everything cool slightly.
Meanwhile, dice all the meat and place it in a bowl.
Add an egg, 110ml of heavy cream, 1 tablespoon of salt, and a dash of ground black pepper to the bowl.
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.
Add the sautéed livers and onions (discard the thyme sprig), along with cranberries and pistachios.
Mix thoroughly again using the hooks.
Line a cake pan (24cm long, 10cm wide, and 8cm deep) with baking paper, or use roasting foil.
For enhanced flavor and appearance, line the baking dish with bacon slices, slightly overlapping, leaving the ends outside the pan.
Fill the lined mold with the terrine mixture, pressing it firmly with your hands to ensure it is evenly compacted.
Cover with the bacon edges overhanging from the pan.
Bake in a preheated oven at 180 degrees for 80 minutes.
If necessary, cover with aluminum foil near the end to prevent over-browning.
After baking, gently press with another tray or dish, adding a small weight on top as it cools.
When cooled, remove the press, wrap in foil, and refrigerate for a minimum of 8-12 hours.
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.
Place on a platter, slice, and serve—it’s delicious and visually appealing.
Bon appétit!
