How To Cook Holiday Chicken Terrine
Holiday Chicken Terrine - You don't need to worry about the perfect gift wrapper for this as Holiday Chicken Terrine can be given away with the earthenware in which it has been cooked. It does not only have that unmistakable Christmas flavor, it also has the perfect holiday look to it.
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| Holiday Chicken Terrine |
Holiday Chicken Terrine 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
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
Holiday Chicken Terrine Cooking Instruction
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.
Additional Information About Terrine
A terrine French pronunciation most commonly refers to a French force-meat loaf similar to a pate, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, like deer and boar (which are generally not eaten any other way in France). Source:Terrine
Source Recipe: Here