Chicken and Pistachio Terrine
A classic chicken and terrine recipe
Equipment
- 1 Terrine Mould 21 cm x 10.5 cm [8.5" x 4.5"]
- Electronic digital scales
- 1 Food processor
- 1 Rolling Pin
- 1 Temperature Probe optional
Ingredients
- 2 Boneless Chicken Legs - skin removed
- 12 Slices Smoked, Streaky Bacon
- 3 Chicken Breast - skinless approx 140g each [ 5 ounces]
- 50 grams Pistachio, unsalted and roughly chopped about 1/4 cup
- 1 tsp fresh Tarragon minced 9g dry - if you must
- 1 tsp fresh Parsley minced
- 1 tsp fresh Chives minced
- 1 tsp fresh Lovage leaves minced Celery leaves if you cannot access Lovage
- 250 grams assorted Mushrooms, Button. Chestnut, Wild a generous cup
- 150 ml Double Cream 5 1/2 ounce
- 2 Large Whole Eggs
Instructions
- Gather and weigh your ingredients
- Line a terrine mould with clingfilm in both directions, allowing a 5 cm [2"] overhang on each side and set aside
- Place the bacon between 2 pieces of clingfilm, and using a rolling pin, roll the streaky bacon to thin out
- Line the Terrine Mould [horizontally, on top of the clingfilm] with the bacon, slightly overlapping each slice, reserving 3 slices for the top
- Slice the chicken breast into 3 pieces lengthways - 9 strips in total
- Cut each boneless chicken leg into 4 pieces
- Slice all the mushrooms and saute in a hot pan until cooked. Season with salt and white pepper and set aside to cool.
- Pre-heat oven to 160c
- Fill a medium saucepan with 3/4 water and 1 tsp salt and bring to the boil.
- Place the cut chicken legs and 4 strips of chicken breast into the boiling water and poach for 6-7 minutes or until the internal temperature is 75c. Remove from the water and allow to cool [Note 1]
- Place the other 5 uncooked strips of chicken breast into a food processor along with a pinch of salt and white pepper and blend for about 30 seconds to make a smooth paste.
- With the machine running, add 1 egg and blend.
- Scrape down the side of the bowl with a bowl scraper, and then, with the machine running, add the other egg and mix well.
- With the machine still running, slowly add the double cream to the bowl and blend to a smooth paste.
- Decant the mix into a clean bowl.
- Add the sauteed mushrooms, herbs and chopped pistachios and mix well.
- Spoon a layer of chicken and mushroom mousse into the bottom of the lined terrine mould.
- Build the terrine by adding a layer of cooked chicken breast and then topping with a layer of mousse.
- Repeat, this time by adding a layer of the chicken legs and again topping with mousse.
- Layer up, filling the terrine mould to use up all the chicken and mousse.
- Once the terrine is filled, top with the remaining 3 slices of bacon, lengthways.
- Place another sheet of clingfilm over the top, and seal with the overlapping clingfilm that lined the mould and create a seal.
- Place the terrine mould into a bain marie [Note 2] allow the water to come about 1/2 way to the top of the terrine. Cover the whole lot with foil and seal the edges.
- Cook for 1 hour or until the internal temperature is above 75c
- Remove from the oven and carefully remove the terrine from the hot water - I use tongs and an oven glove. Discard the water and allow the terrine to come to room temperature.
- Pop in the fridge overnight. then, remove the terrine from the mould and the clingfilm and slice into 10 x 1cm slices.
Notes
Note 1. You can save this chicken stock for another use
Note 2. Use a roasting tin that easily holds the terrine mould. Definition of a bain marie