Chicken And Thyme Terrine Food

CHICKEN TERRINE

Steps:

• Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
• Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
• Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour.
• Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.

CHICKEN TERRINE RECIPE

Steps:

• The first step is to grind the chicken.
• Next, chop the onion.
• Now, it is time to mince the garlic.
• Next, chop the thyme.
• Now, it is time to grind the black pepper.
• Now, it is time to add the white wine.
• Next, add the heavy cream.
• Finally, add the brandy.
• Now, it is time to add the parsley.
• Now, it is time to cook the chicken terrine.
• Place a lid on the pot and bring the contents to a boil over medium heat.
• After 30 minutes, remove the pot from the heat and let it cool.
• To serve, remove the chicken terrine from the fridge and let it sit at room temperature for 30 minutes.
• Then, use a knife to cut the chicken terrine into slices.
• Serve the chicken terrine with crusty bread, and enjoy!

PROSCIUTTO-WRAPPED CHICKEN & LEEK TERRINE

Steps:

• Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
• Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
• Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even - don't worry about any gaps - then pour over a little more stock.
• Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
• Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
• Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
• Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.

COUNTRY TERRINE

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

PAN-SEARED CHICKEN WITH THYME

Steps:

• Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
• Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
• In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
• Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
• Spoon sauce over chicken before serving.

CHICKEN TERRINE

Steps:

• Preheat oven to 325°F.
• Cut chicken breasts into very thin strips and set aside.
• Remove meat from chicken legs and chop very finely.
• Combine meat from chicken legs with pork and veal.
• Sauté onion in butter until soft but not brown.
• Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
• Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
• Arrange lemon slices on top and cover with foil.
• Place loaf pan in a large baking dish with once inch water.
• Bake for 1-1/2 hours.
• When done baking, remove foil and pour off fat.
• Remove lemon slices.
• Cover with fresh foil and place a weight on top.
• Chill over night in refrigerator.

CHICKEN AND THYME TERRINE

Steps:

• Heat oven to 350 degrees.
• Line standard loaf pan with foil, spray with Pam Sprinkle parsley in the bottom of pan.
• Cut breasts in small pieces, process in food processor until ground.
• Add reamining ingreadients except red pepper and process until smooth.
• Mix chicken mixture and chopped red pepper, spread in pan.
• Cover pan tightly with foil, bake 1 hour, remove foil, bake another 20-30 minutes or until 180° Cover and let stand 1 hour.
• Refrigerate at least 3 hours.
• Invert pan onto platter and cut into slices.

CHICKEN AND VEGETABLE TERRINE

Steps:

• Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
• Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
• Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
• Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight.

COUNTRY TERRINE

Steps:

• Clean the chicken livers - cut away any sinew, blood or green bits, then set enough aside to run along the length of your terrine dish or loaf tin. Chop the rest into small cubes. Tip all the ingredients - except the prosciutto, whole livers and cornichons, etc, to serve - into a large bowl. Season and mix well with your hands. If you have time, you can cover and set aside in the fridge for the flavours to mingle for a few hours or overnight.
• Line the base and sides of a 1kg terrine dish or small loaf tin with baking parchment. Then carefully line the base and sides of the dish/tin with the overlapping slices of prosciutto (A), leaving some hanging over the side and a few slices for the top. Pack half the meat mixture down into the terrine and press down. Lay a row of chicken livers down the middle of the terrine (B), then add the rest of the meat mixture and press down. Lay the remaining prosciutto over the top, then lift the slices from the sides up and over, and cover the dish with foil.
• Heat oven to 180C/160C fan/gas 6. If you have a spare cardboard box in your kitchen, cut a piece of card out slightly larger than the base of the terrine. Put it in a deep roasting tray and sit the terrine on top (this helps the terrine to cook evenly). Boil a kettle and pour in enough water so it comes halfway up the terrine. Carefully place it on the middle shelf of the oven and cook for 1 hr.
• Remove the tin from the oven, take out the terrine and leave to cool completely. Place on a plate or a tray with another flat tray on top, weigh down with a few cans and leave to chill overnight. To turn out the terrine, slip a knife between the paper and the terrine to loosen it, then turn it out onto a board. Wipe off the jelly and either serve straight away sliced or wrap in cling film and slice later. Serve with toasted bread - a favourite of mine is walnut bread and some nice leaves dressed with walnut oil. You can keep the terrine for up to two days, but it will start to lose its colour.

CHICKEN TERRINE WITH LEEKS & APRICOTS

Steps:

• Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
• Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
• Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
• Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
• Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
• To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

GORDON'S RUSTIC PâTé

Steps:

• Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that's required.
• Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
• Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
• Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
• Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
• Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
• To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.

COUNTRY TERRINE WITH BLACK PEPPER & THYME

Steps:

• Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.
• Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
• Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.
• To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.

MY VERY FAVORITE CHICKEN TERRINE

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.