Holiday Chicken Terrine Recipe
by Chef Boy Logro
Ingredients:
2 pcs. deboned chicken
3 pcs. eggs
5 pcs. bay leaf
500 grms. chicken liver
500 grms. chicken meat, minced
200 grms. onion
100 grms. shallots
50 grms. pistachio nuts
50 grms. garlic
20 grms. sugar
10 grms. gelatin, unflavored
2 grms. thyme
1 tbsp. salt
1 tsp. pepper
2 cups red wine
1 jigger cognac or brandy
250 ml. Nestle All-Purpose Cream
Instructions:
1. Trim each liver, removing any yellow or green part.
2. Cut away all connective tissue as well as the fine skin which may cover part of the liver.
3. Marinate chicken livers in bowl and season cubes of chicken meat with salt, pepper, thyme, bay leaf, red wine and cognac. Cover bowl with plastic wrapper and leave to marinate in refrigerator for 6-8 hours.
4. Remove thyme, bay leaf, before grinding meat.
5. Combine ground liver and chicken meat in large bowl. To bind meat mixture, stir in 2 eggs one at a time blending thoroughly after each egg to assure smooth consistency.
6. Add cream and pistachio nuts, stir until fully incorporated. The terrine molds should be perfectly clean and dry.
7. Line the molds with deboned chicken pieces which should be large enough to eventually cover top of terrine. Trim chicken if necessary and fold it over top to cover completely. If mold does not have a cover, use double thickness of aluminum foil and press firmly around lip of mold to hold it in place.
8. Pierce foil with tip of a skewer to make air vents so that steam created by terrine can escape during cooking.
9. Place the terrines in water bath high enough to bring water half way up the side of molds.
10. Cook terrine in low oven 170°C (340°F). The cooking time will depend on size of terrine.
11. After terrine has completely cooked, refrigerate.
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