Chicken Terrine Recipe
Ingredients
| Chicken | 1 | |
| 1/2 lb belly of pork | ||
| Shallot | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Celery salt | 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| 6 rashers streaky bacon | ||
| Butter for greasing | ||
Directions
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.
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.
Chef
