Chicken Terrine Food

CHICKEN TERRINE RECIPE

Steps:

• Preheat the oven to 170C. Lightly grease a 1.5 litre terrine or loaf tin. Line the tin with the bacon rashers, overlapping each rasher slightly and leaving 5 cm overhanging the tin.
• Melt the butter in a frying pan over low heat. Add the onions and garlic and cook until soft and just coloured. Transfer to a large bowl. Add the chicken mince, chopped pork belly, pancetta, nuts, brandy, herbs and lemon zest to the bowl and mix well. Season with plenty of salt and freshly ground black pepper. To check the seasoning you can fry a small piece of the mixture and taste it.
• Half fill the terrine tin with the mixture and then layer the chicken breast meat on top. Top with remaining terrine mixture, firming it down and levelling the top. Fold over the overlapping bacon.
• Cover the dish with a lid or with foil and place in a deep baking tin. Pour enough boiling water into the baking tin to come halfway up the side of the terrine. Bake for 1½ hours, or until the terrine is firm and the juices run clear. Remove the terrine dish from the baking tin and allow to cool in the tin. Chill well before serving.
• To serve, turn the terrine out of the dish and thickly slice. Serve with crusty bread, a few salad leaves and chutney.

CHICKEN TERRINE

Steps:

• 1. Preheat the oven to moderate 180°C(350°F/Gas 4). Grease a 14 × 21 cm (5½ × 8½ inch) loaf pan and line with baking paper. 2. Melt the butter in a pan, add the onion and garlic and cook over low heat for 5-10 minutes, without colouring. Cool. 3. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges. 4. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Fry a small piece and taste for seasoning. 5. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Repeat with another third of the mince and chicken, and finish with a layer of mince. Fold the bacon over the top and cover with foil. 6. Place the pan in a baking dish and add boiling water to come halfway up its sides. Bake for 1½ hours, or until the juices run clear when a skewer is inserted. Remove from the dish, cover with plastic wrap and foil and place a similar size pan on top. Place cans on top to weigh down the terrine and chill overnight. Invert the pan, remove the paper, then cut into thick slices. Serve with a relish.

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.

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 AND PORK TERRINE

Steps:

• Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.
• Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.
• Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
• Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.
• Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.
• To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.

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.

JELLIED CHICKEN AND CORIANDER "TERRINE"

Steps:

• In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
• Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
• Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
• In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
• Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
• Make sauce:
• In a small bowl stir together hoisin sauce and vinegar until smooth.
• Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.

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.

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.

CHICKEN TERRINE

Steps:

• Preheat oven to 200°C/400°F. Oil 1.25-litre (5-cup), 8cm x 20cm (3¼-inch x 8-inch) loaf pan; line base and two long sides with baking paper, extending paper 5cm (2 inches) over sides.
• Line base and sides of pan with prosciutto, slightly overlapping the slices and allowing overhang on long sides of pan.
• Chop chicken into 2cm (¾-inch) pieces. Process half the chicken until minced finely. Combine minced chicken, chopped chicken, nuts, mustard, rind and parsley in large bowl.
• Spoon chicken mixture into pan, pressing firmly into sides and corners. Fold prosciutto slices over to cover chicken mixture. Fold baking paper over prosciutto; cover pan tightly with foil.
• Place pan in medium baking dish. Pour enough boiling water into dish to come halfway up side of pan.
• Bake terrine 1 hour. Remove pan from water; carefully drain juices from pan. Cool, then weight with another dish filled with heavy cans. Refrigerate 3 hours or overnight.
• Turn terrine onto plate; slice thickly to serve.

CHICKEN TERRINE WITH SAGE AND PISTACHIO

Steps:

• Preheat the oven to 180°C.
• Line a 21 cm x 14 cm loaf pan (or ceramic terrine pot) with bacon slices, leaving excess hanging over the sides.
• Heat olive oil in a pan. Add chopped onion and sauté for 4-5 minutes, until translucent and soft.
• Add crushed garlic and dry sherry. Cook for 1-1,5 minutes. Put onion mixture into a bowl.
• Grind the skinless chicken breast fillet in a food processor for 2-3 minutes. Add to the onion mixture and mix by hands. Add 1 tsp salt (add less if the bacon is salted) and ¾ tsp freshly ground pepper. Mix them.
• Put half of the chicken mixture to separate bowl. Add 2 tbsp finely sliced sage leaves and mix them. Taste and season if it's necessary. Be careful if the bacon is salted, add less salt to the mixture. Press half of this sage leaves-chicken mixture into the lined loaf pan. Smooth the top. Set aside the other half.
• Add pistachio and orange zest to the other half of the onion-chicken mixture and combine them. Spoon this mixture to the top of the sage leaves-chicken mixture in the loaf pan. Then spoon the remaining sage leaves-chicken mixture to the top of the pistachio-chicken mixture. Press 3 levels to push the air out.
• Fold overhanging bacon slices over the top of the filling, cover with bacon perfectly.
• Press down the surface again to make it smooth.
• Grease a sheet of foil and press it on the top of the bacon covered filling, with oily side down.
• Wrap the whole loaf pan well in foil and place into a roasting tin.
• Fill the half part of the roasting tin with hot, boiled water.
• Place the roasting tin to the preheated oven very carefully. Cook for 1 hour 15 minutes, until the terrine feels solid when you press it gently.
• Lift the loaf pan out of the water. Unwrap the loaf pan from the foil but leave the oily foil on the top of the terrine.
• Pour out the unnecessary liquid from the terrine. Set aside to cool. Chill overnight, that's the best.
• Before serving, turn the terrine out from the loaf pan on to a baking tray. Preheat the oven to 200°C and brown the bacon on the top of the terrine for 20 minutes. It's possible to serve cold also and you can skip this step.
• Heat 3 tbsp olive oil in a small saucepan and throw the fresh sage leaves in it for 10 second then place fried leaves to paper towel for a minute to absorb unnecessary oil. Then decorate the top of the terrine with it. It's very delicious with onion or fig chutney also, look at my chutney recipes on the site. Enjoy!

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 HAM TERRINE

Steps:

• Roughly chop the leeks, carrots and celery. Place in a large flameproof casserole with the chicken, gammon, 450ml (3/4 pint) water, black peppercorns, tarragon stalks and white wine.
• Bring to the boil slowly, then cover and cook at 180°C (160°C fan) mark 4 for 1fihr or until tender. Remove the chicken and gammon from the liquid, then set aside. Bring the liquid to the boil, bubble for 5min, then strain. Cool and chill quickly in the freezer or freezer compartment of the fridge so that the liquid starts to gel a little.
• Base-line a 20.5cm (8in) spring-release tin with foil. While the chicken and ham are still warm (see tip), carve them both into slices and strip the chicken meat off the legs and wings.
• Place a layer of warm chicken in the base of the tin, season and spoon over 60ml (4tbsp) cooking liquor. Sprinkle with a little of the chopped tarragon and parsley. Cover with a layer of warm ham, season and spoon over another 60ml (4tbsp) cooking liquor. Sprinkle with some more of the herbs, then continue layering chicken, gammon and cooking liquor until all the meat has been used, making the final layer a mixture of ham and chicken.
• Cover the surface with clingfilm and a 20.5cm (8in) plate or the base of a flan tin. Place about 900g (2lb) in weight - you can use cans - evenly on the top and refrigerate for at least 24hr.
• To serve terrine, remove the clingfilm, turn out and cut into wedges. Garnish with tarragon and serve.
• Prepare ahead: Up to two days before, make the recipe to end of step 5, cover and refrigerate. To serve: Complete the recipe. Like this? You'll love... Salmon and asparagus terrine Pork, chicken and pistachio terrine Chicken and pork terrine Salmon and mackerel terrine Slow cooker chicken curry Slow cooker chicken stew

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours. Drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly. Discard the bay leaves.
• In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

CHICKEN AND APRICOT TERRINE

Steps:

• 1. Preheat oven to moderate 180°C. You will need 2 loaf tins measuring 21 × 14 × 7 cm. Place apricots in medium bowl, pour over boiling water, stand for 10 minutes, drain, then chop apricots roughly. 2. Place pinenuts in small dry pan, stir over medium heat until lightly golden, cool. 3. Heat oil in medium pan, add onion, stir-fry until soft, remove from heat, stir in apricots, pinenuts, breadcrumbs, parsley and egg. 4. Heat extra oil and butter in a large pan, add 4 chicken fillets. Cook over medium heat for about 4 minutes on each side or until almost cooked through. Remove from pan, drain on absorbent paper. Repeat with remaining chicken. 5. Using a sharp knife, carefully cut each fillet horizontally into 3 slices. 6. Divide apricot mixture and chicken into two equal portions. Arrange ¼ chicken slices from one portion, browned side down, over base of one loaf pan. Spread with ⅓ of apricot mixture from one portion. Repeat layering using chicken slices and apricot mixture from one portion, ending with chicken, browned side up. Repeat with remaining portion of chicken and apricot mixture to give two terrines. 7. Cover terrines with aluminium foil, place into a shallow baking dish. Pour in enough boiling water to come halfway up sides of terrines. Bake for 1 hour 15 minutes or until firm, cool. Cover with plastic wrap, refrigerate until cold. 8. Turn terrines out, wash loaf tins, return terrines to tins. Combine gelatine with stock in a small bowl. Stand bowl in hot water, stir until gelatine dissolves. Spoon evenly over terrines, cover with plastic wrap, refrigerate until set. Turn terrines out of loaf tins, slice and serve.

PORK AND CHICKEN TERRINE

Steps:

• Slice the chicken breasts into strips. Place in a bowl, season with salt and pepper and add the white wine, lemon zest and thyme leaves, then drizzle over the olive oil. Cover and leave to marinate for at least an hour.
• For the pork layer, finely chop the pork shoulder and pork belly, or put the whole lot through a meat grinder, or blend in a food processor. Put into a bowl with the lemon zest, thyme leaves, ground ginger, apricots and pistachios and mix well. Season with salt and pepper.
• Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers, widthways, arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side - if you don't you may need to stretch the bacon out a little more.
• Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl, then lay the strips out in an even layer. Finally, cover with the remaining pork mixture.
• Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-crossing, then top with more slices so that it is completely covered.
• Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours.
• To check if the terrine is cooked through, check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds - if the tip is too hot to hold for more than a second, it is done.
• Recover the terrine with a couple of layers of foil, then weigh down with either a couple of tins or something similarly heavy. Leave to cool, then leave to chill overnight in the fridge.
• To serve, turn the terrine out and cut into thick slices.

CHICKEN TERRINE WITH HERBS

Steps:

• Mince the chicken, ham, pork and veal twice in a mincer using a medium-sized mincer blade disc. Alternatively, chop the meat into tiny pieces with a sharp knife.
• Put the minced meat into a well-chilled bowl, set on a larger bowl of ice and stir with a wooden spoon until well combined.
• Stir in the cream, egg, Armagnac or Cognac (if using), thyme and white wine until well combined.
• Add the salt and season to taste with freshly ground black pepper. This is called the farce.
• Heat 40g/1½oz of the butter in a small saucepan and fry the shallots for 2-3 minutes, then set aside to cool. Stir in the herbs.
• Melt the remaining butter in a small saucepan and remove from the heat.
• Dip the chicken breast strips in the melted butter, then dip in the shallot and herb mixture until well coated. Set aside on a plate.
• Line the terrines with strips of pork fat.
• Spread half of the farce in the bottom of the terrines, then add a layer of chicken breast strips, top with the remaining farce, then more slices of pork fat.
• Cover with the lid and chill in the fridge for 2 hours.
• Preheat the oven to 180C/350F/Gas 4.
• Place the terrines into a large baking tray and half-fill the baking tray with boiling water.
• Cook the terrines for 30 minutes uncovered, then cover with the lids and cook for a further 15 minutes.
• Remove the terrines from the oven, remove the lids and place a weighted board (maximum weight 250g/9oz) onto the terrines to compress them gently until they have completely cooled. Leave to chill in the fridge.
• Serve with toasted crusty bread.

CHICKEN TERRINE WITH HERBS

Steps:

• Mince the chicken, ham, pork and veal twice in a mincer using a medium-sized mincer blade disc. Alternatively, chop the meat into tiny pieces with a sharp knife.
• Put the minced meat into a well-chilled bowl, set on a larger bowl of ice and stir with a wooden spoon until well combined.
• Stir in the cream, egg, Armagnac or Cognac (if using), thyme and white wine until well combined.
• Add the salt and season to taste with freshly ground black pepper. This is called the farce.
• Heat 40g/1oz of the butter in a small saucepan and fry the shallots for 2-3 minutes, then set aside to cool. Stir in the herbs.
• Melt the remaining butter in a small saucepan and remove from the heat.
• Dip the chicken breast strips in the melted butter, then dip in the shallot and herb mixture until well coated. Set aside on a plate.
• Line the terrines with strips of pork fat.
• Spread half of the farce in the bottom of the terrines, then add a layer of chicken breast strips, top with the remaining farce, then more slices of pork fat.
• Cover with the lid and chill in the fridge for 2 hours.
• Preheat the oven to 180C/350F/Gas 4.
• Place the terrines into a large baking tray and half-fill the baking tray with boiling water.
• Cook the terrines for 30 minutes uncovered, then cover with the lids and cook for a further 15 minutes.
• Remove the terrines from the oven, remove the lids and place a weighted board (maximum weight 250g/9oz) onto the terrines to compress them gently until they have completely cooled. Leave to chill in the fridge.
• Serve with toasted crusty bread.