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Chicken Terrine Ring Recipe
|Red pepper||1 Large|
|Chopped green onion with tops||3⁄4 Cup (12 tbs)|
|Carrot flowers||3⁄4 Cup (12 tbs)|
|Green onion stems||3⁄4 Cup (12 tbs)|
|Pimiento strips||3⁄4 Cup (12 tbs)|
|Boneless chicken breasts||1 3⁄4 Pound|
|Hot sauce||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Whipping cream||2 1⁄2 Cup (40 tbs)|
|White wine sauce||1 Tablespoon|
Calories 335 Calories from Fat 192
% Daily Value*
Total Fat 21 g32.8%
Saturated Fat 13.7 g68.6%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 511.4 mg21.3%
Total Carbohydrates 9 g3.1%
Dietary Fiber 2.2 g8.7%
Sugars 6 g
Protein 20 g40.3%
Vitamin A 91.4% Vitamin C 67.5%
Calcium 7.3% Iron 8.6%
*Based on a 2000 Calorie diet
Remove vegetables from steamer, and place between paper towels.
Gently pat dry, and set aside.
Steam carrot flowers and green onion stems 2 minutes; place between paper towels, and gently pat dry.
Arrange carrot flowers, onion stems, and pimiento in desired design in the bottom of a well-oiled 4 1/2-cup ring mold; set aside Position knife blade in processor bowl; add half of chicken and half of seasonings, and top with cover.
Process 1 1/2 minutes or until smooth.
Remove food pusher.
Slowly pour 1 1/4 cups whipping cream and 1 egg white through food chute with processor running, blending just until mixture is smooth.
Spoon chicken mixture into a large bowl.
Repeat procedure with the remaining chicken, whipping cream, egg white and seasonings.
Stir both chicken mixtures together.
Carefully spread half of chicken mixture smoothly in bottom and on sides of mold with a spoon.
Stir red pepper and chopped onion into half of the remaining chicken mixture; spoon evenly into mold.
Spread remaining chicken mixture evenly over mold.
Cover mold tightly with foil; punch a hole in foil to allow steam to escape Place mold in a 13- x 9- x 2-inch baking pan.
Fill pan with enough hot water to reach two-thirds of the way up sides of mold.
Bake at 350Â° for 1 hour or until firm and springy to touch.
Remove foil from mold, and allow the terrine to cool.
When warm to the touch, pour off excess liquid.
Cool terrine completely; then cover and refrigerate overnight.
Invert terrine onto a platter; let stand at room temperature 30 minutes.
Slice with an electric knife.
To serve, spoon a small amount of White Wine Sauce on each serving plate; place terrine slices over sauce.