Chicken Terrine Recipe

Chicken Terrine picture


Difficulty LevelEasyCuisine


 Pork belly1⁄2 Pound
 Garlic1 Clove (5 gm), crushed
 Celery salt1⁄2 Teaspoon
 Allspice1⁄2 Teaspoon
 Streaky bacon rashers6
 Butter1 Tablespoon (For Greasing)


Cut the breasts of the chicken into thin slices.
Mince the rest with the pork, shallot and seasoning.
Butter a terrine, or fireproof straight sided casserole, and put 3 rashers at the bottom.
On top of these put a layer of the minced meat and then a layer of chicken slices and the remaining rashers.
Continue to fill the terrine with alternate layers of the mince and chicken slices, finishing with the mince.
Place in a bain marie, or roasting tin half full of water, and cook in a slow oven for about 1 1/2-2 hours.
Pour off excess fat, and put a weight on top as it cools.