Classic Chicken Terrine Recipe


Difficulty LevelVery EasyHealth IndexHealthy++
MethodMain Ingredient


 Chicken2 1⁄2 Pound (1 Piece, Weighing Approximately 1.2 Kilogram)
 Ham10 Ounce (Parma Or Bayonne Style, 300 Gram)
 Thin unsmoked fat streaky bacon rashers5 Ounce (150 Gram)
 Cognac2 Fluid Ounce (60 Milliliter)
 Pork fillet/Lean pork9 Ounce (250 Gram)
 Veal breast9 Ounce (250 Gram)
 Butter3 1⁄4 Ounce (80 Gram)
 Mixed spice4 Pinch
 Powdered gelatin1 Tablespoon (1 Packet)
 Flour1 Cup (16 tbs)
 Water1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5072 Calories from Fat 2610

% Daily Value*

Total Fat 291 g448.4%

Saturated Fat 112.8 g564%

Trans Fat 0.1 g

Cholesterol 1757.6 mg

Sodium 1672 mg69.7%

Total Carbohydrates 102 g33.9%

Dietary Fiber 3.5 g14%

Sugars 2.9 g

Protein 450 g900.9%

Vitamin A 78.2% Vitamin C 0.16%

Calcium 29.8% Iron 111%

*Based on a 2000 Calorie diet


1. Bone the chicken and brown gently for 5 minutes in butter, stirring with a wooden spoon. Put aside.
2. Chop the pork, veal and ham, add the eggs and mixed spice, season and pour in the cognac. Dissolve the gelatine in 1/2 litre (18 fl oz) lukewarm water. Add to the pork mixture and mix well.
3. Preheat the oven to 200°C (400°F; gas mark 6).
4. Line the bottom of a terrine with half the bacon rashers. Cover with a layer of the pork mixture and then a layer of chicken, repeating until the terrine is completely filled. Cover with the remaining bacon rashers and then with the lid.
5. Seal the lid of the terrine with a strip of flour and water paste. Bake for 2 hours. When cold, refrigerate for 48 hours before serving.