Chicken terrine
I make this terrine from boiled or baked chicken. The first piece is usually eaten hot, with some side dish. It falls apart, falls into pieces, since the terrine needs time to “set”, cool, and stick together, but it is still tasty even in such an unpresentable form. And then, after a day’s infusion, it’s time for chilled terrine - with pickled or pickled cucumbers, good bread, salads or just vegetables.
When preparing terrine, all parts of the chicken are used: meat, liver, navels and always the skin. Here it replaces the fat traditionally used in terrines (lardon/lardon/bacon).
To increase flavor and add juiciness and tenderness to chicken meat, the workpiece (chopped minced meat) should be kept in a creamy-egg mixture.
Typically, terrines are prepared in a water bath: place the mold on a baking sheet, add water and bake at a low temperature. This way the meat will cook evenly. Since I used already cooked chicken, I did not use a water bath: I slightly increased the oven temperature and, accordingly, reduced the cooking time.
Chicken terrine
Ingredients
- 750 g chicken meat with skin (boiled or baked + liver, navels, heart), finely chopped
- 3 eggs
- 1 small onion, finely chopped
- 1 large carrot, finely chopped
- 1-2 cloves garlic, finely chopped
- 2 tbsp. cognac or brandy
- 3 bay leaves
- ½ cup cream
- 35-50 g butter
- Salt
- Ground black pepper
- Pinch of cayenne pepper (optional)
- 1-2 tbsp. olive oil (or other vegetable oil)
1 cup = 240 ml
Preparation
Heat olive oil in a frying pan. Add the onions and carrots and cook over medium-low heat for about 5 minutes. Do not fry, but simmer. Add garlic. Cook for approximately 30-40 seconds. Remove from heat. Cool.
In a bowl, lightly beat the eggs, add the cream, brandy, salt, ground black pepper and, if using, cayenne pepper. Add chicken, onion and carrots. Stir. Cover the bowl and refrigerate for 2-24 hours.
20-30 minutes before cooking, remove the mixture from the refrigerator.
Preheat the oven to 180-190 C (360-375 F).
Grease the terrine (or cake) pan generously with butter. Place bay leaves on the bottom. Place the minced meat. Place pieces of butter on top. Cover the pan with a lid or foil. Bake for approximately 45 minutes.
For a cold terrine, let it cool after the oven, cover with a lid, film or foil and leave in the refrigerator for a day.
Cook with pleasure!
- Tweet
Similar recipes:
Easter recipe: chicken terrine with liver and mushrooms
The main dishes on the Easter table are not only cottage cheese or Easter bread, colored eggs, but also meat delicacies. Lent is over and you can treat yourself to meat delicacies. And the terrine here has no equal. Catch the recipe!
Terrine, the so-called meat loaf, like many gourmet delicacies, was invented in France. Here its preparation was considered a real art. Gourmets called terrine a “royal delight” because some recipes for this dish included about 200 ingredients. For example, I love chicken terrine, but you can make it from absolutely any meat, poultry, mushrooms, or vegetables.
- National cuisine: French;
- Type of dish: Snacks;
- Yield: 2-4 servings;
- Preparation: 20 min;
- Cooking: 1 hour 20 minutes;
- Prepared in: 1 hour 25 minutes;
- Calories: 1140;
Here's how to make chicken terrine with liver and mushrooms
What will you need?
- 500 grams chicken fillet
- 300 grams of chicken liver
- 100 grams of champignons
- 1 onion
- 3 cloves garlic
- 100 ml cream 30%
- Salt
- Pepper
- 1 egg
- 2 tbsp. l. vegetable oil
- 10 strips bacon
Paul Cowan/shutterstock
How to cook?
Fry onions and garlic in vegetable oil. Place the liver pieces in the pan and lightly brown them. Do not salt the liver under any circumstances, that comes later!
Read also – Traditional Easter recipe: royal-style curd jellied paska
At this time, cut the mushrooms into slices 2-3 mm thick and add them to the browned liver. And only now, when the mushrooms have released their juice, you can add salt and pepper to your taste. Simmer the entire resulting mass for about five minutes. Meanwhile, you can finely chop the chicken breast. Add the egg, cream, salt and pepper to the chicken and mix well.
Now we take a form for terrine, which is called “terrine”. It is very similar to a loaf pan, but it has a lid which ensures the terrine always turns out very juicy.
You lay out the strips of bacon overlapping each other so that the ends of the bacon hang out of the pan. This is necessary for convenience, so that the ends can be tucked in after filling with minced meat. Place half of the chicken filling in the pan on strips of bacon. Then you distribute the liver filling with mushrooms. Cover with the other half of the chicken filling and distribute evenly over the pan. You wrap it in dangling strips of bacon.
Andrey Starostin/shutterstock
Place in a baking tray with water so that the water reaches 1/3 of the pan with the terrine - thanks to the water, the terrine will not burn.
Place the future yummy dish in an oven preheated to 180 degrees for 1 hour.
Remove the terrine from the oven and cover with foil. You put a board on top, and on it - a load in the form of a two-liter jar filled with water. When the terrine has cooled, put it in the refrigerator for 10-12 hours so that it becomes elastic and easy to cut into portioned slices.
I love terrine because it is meat in meat. After a strict fast - just what you need!
If some of the nuances of preparing “meat bread” are not very clear to you, watch the episode of the “Cooking Together” program in which Domansky and I prepared it - it’s called “Easter Dishes.”
How to prepare a juicy terrine with mushrooms can be seen in this video:
And don’t forget that in cooking, imagination and love are the main ingredients. Bon appetit and Happy Easter!
Pork knuckle terrine
A dish of English cuisine with my amendments in the Russian style.
A dish of English cuisine, but with my amendments, therefore in the Russian style. Very simple, practically no hassle, but very, very tasty! Try cooking!
Wash the shanks thoroughly, clean them, remove any remaining stubble from the skin (it’s convenient to just shave with a disposable machine). Fill with cold water to just cover and place on low heat. Before boiling, remove the foam, add salt, add carrots, onions and cook at a very low boil for about 3.5 hours (at the end of cooking, the meat should easily separate from the bone). After 2.5 hours, add peppercorns, 10-15 minutes before readiness, add bay leaf.
Cook with or without a lid? According to the rules, without a lid, but I still find it more convenient with a lid. You can, as a compromise, leave the lid half-open. Leave the cooked shanks to cool in the broth until warm. Make a longitudinal cut on each shank. Remove the bones and separate the meat into muscles.
Lightly chop the disassembled meat. I usually just tear the muscles into smaller ones with my hands.
Add to the meat whatever you consider appropriate in this dish. This time I added chopped garlic, capers and finely chopped parsley. Season the meat mixture with salt and pepper and mix everything. Carefully peel off the skin and remove any fat. If desired, the skimmed fat can be finely chopped and added to the meat.
To fill the terrine you will need about a glass (or even less) of gelatin solution. I prepare a gelatin solution using the broth left over from cooking the shanks, with the addition of half the amount of gelatin. The gelatin solution is prepared in accordance with the instructions on the gelatin packaging, the standards are indicated there. Moisten the mold with water (for better adherence of the film) and line with cling film. Place the pork skin on the film.
Add a little gelatin solution to the meat mixture and stir. Place on the skin inside the mold.
Lightly compact and fill with gelatin solution so that the liquid just appears on the surface of the meat.
Let stand for 5-10 minutes so that the broth is evenly distributed throughout the volume. Add a little more broth if necessary. Place the loose ends of the skin on top of the meat. Cover the terrine with the ends of the film hanging from the mold and refrigerate overnight, i.e. for about 8 hours. Remove the frozen terrine from the mold, remove the film, cut it and enjoy your meal! Isn't it delicious?
Step-by-step preparation
Step 1:
Ingredients for preparing Terrine. You can buy minced chicken ready-made (I’m used to cooking it myself). It must be passed through a meat grinder twice through a nozzle with small holes or crushed in a blender. We defrost the vegetables (like mine) or peel and wash them if they are fresh. Cut them into small pieces.
Read also: Fantasy cake with poppy seeds, nuts and raisins
Step 2:
Break the egg into a separate container and add the cream.
Step 3:
Beat the egg and cream with a mixer or fork until smooth. Grate the cheese on a fine grater.
Step 4:
Add cheese, creamy-egg mixture, salt, pepper to the bowl with minced meat, mix.
Step 5:
Add vegetables to meat mixture and mix again.
Step 6:
Line the terrine pan with foil. Place the chicken and vegetable mixture into the mold and press down. We wrap the hanging ends of the foil up so that the upper part of the terrine is hidden under the foil. Let the terrine bake in the oven at 180 degrees for about 1 hour.
Step 7:
After 45 min. from the beginning of baking, i.e. 10-15 minutes before it’s ready, take the pan with the terrine out of the oven, open the foil, and put it back in the oven to finish baking. The terrine should be golden brown on top.
