Hello friends! Homemade chicken terrine, beautiful and tasty, is perfect for a morning sandwich and as an appetizer on a festive table.
👇 Chicken Terrine 🐔 Better than any cold cuts
This dish fits perfectly into both everyday and holiday menus.
Chicken terrine
I will be using chicken breast, turkey thigh and chicken liver.
The combination may be different - instead of turkey, you can use pork or veal.
- Cut the meat into small cubes with a side of about 1 cm.
- The liver must be washed, dried and cleaned of connective tissues and also cut.
- In a frying pan in butter, fry the onion, cut into small cubes.
- Add a couple of sprigs of thyme, or parsley, or other spices to your liking.
- Put the liver and fry quickly until golden brown.
- Salt, pepper, mix everything and turn off the heating after a minute.
- Let it cool completely and put in the refrigerator. Prepare the form for Terrin. I took the cake pan.
- To protect myself and my oven from leaking meat juice, I decided to use a baking bag.
- The classic Terrin mold is greased with pork fat.
- Line the pan with thinly sliced bacon or smoked brisket. This is optional.
- Now you need to knead the minced meat well until white threads.
- Add the egg and heavy cream to the minced meat. Pepper to taste.
- All food must be cold.
- Mix everything well.
- Add the toasted liver, remember to remove the thyme sprigs. Mix everything well together.
- If desired, you can add fried pistachios and dried cranberries and mix everything again.
- Place the meat mass tightly in the mold and tamp.
- There should be no air, this is important.
- Cover the minced meat with bacon (if using it).
Put the mold in a cold oven and turn on 160 ° C with convection.
Readiness is determined by the temperature inside this product - it is 75 ° C degrees.
Terrin stood for exactly 1 hour and 20 minutes.
- It shouldn't float in meat juice.
If he still floats, it means that you violated the technology: the minced meat was overheated or badly kneaded, so he could not keep the water inside.
- He should be allowed to cool to room temperature and put in the refrigerator for a day.
- I will not put him under oppression, he is already well rammed. You can put small loads up to 1 kg.
Chicken terrine recipe:
400 g chicken breast
600 g turkey, chicken or pork thigh
150 g chicken liver
70 g onion (1 small)
110 g cream 33% (if not, you can 20%)
1 large egg
13 g salt
2 g black pepper
thyme or other spices
100-150 g bacon or smoked brisket (optional)
40-50 g of pistachios and dried cranberries (optional)
I wish you bon appetit and God bless you!