Terrine de poulet // Chicken terrine

Terrine de poulet // Chicken terrine
 
alt

This recipe was uploaded
by Kye

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 kilo of chicken breast cooked
  • 500 g sausage meat
  • 250g chicken livers
  • 16 slices bacon
  • 3 onions
  • 300 g small mushrooms
  • 1 small can corn
  • 1 tbsp. green pepper
  • 10 cl cognac
  • 1 pinch of grated nutmeg
  • Salt and pepper
1. Peel onions and chop. Peel the mushrooms. Cut into chunks the white chicken. Drain the corn. Put all these elements into a bowl.
Pour the cognac and sprinkle with grated nutmeg and let marinate overnight.

2. The next day,paste the inside of a cooking dish with the slices of bacon, leave them overlapping the edges so as that you can cover the rest of the terrine with them. Drain the marinade from the elements.

3. Preheat oven to 180 ° C. Chop the chicken livers and mix them with the sausage meat.
Add salt and put the green peppercorns.
Place half the mixture over the bottom of the bowl.
Add a top layer of the marinade with mushrooms, corn and chicken breasts. Finish with the other half of the mixture chicken livers / sausage. Cover the entire bowl of the bards of bacon.

4. Put in oven for 1 hour at 200 degrees with the lid of the terrine in a bain-marie. Leave to cool. The terrine will be even better served the next day.

Terrine de poulet // Chicken terrine

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Kye

 
 

Method


1. Peel onions and chop. Peel the mushrooms. Cut into chunks the white chicken. Drain the corn. Put all these elements into a bowl.
Pour the cognac and sprinkle with grated nutmeg and let marinate overnight.

2. The next day,paste the inside of a cooking dish with the slices of bacon, leave them overlapping the edges so as that you can cover the rest of the terrine with them. Drain the marinade from the elements.

3. Preheat oven to 180 ° C. Chop the chicken livers and mix them with the sausage meat.
Add salt and put the green peppercorns.
Place half the mixture over the bottom of the bowl.
Add a top layer of the marinade with mushrooms, corn and chicken breasts. Finish with the other half of the mixture chicken livers / sausage. Cover the entire bowl of the bards of bacon.

4. Put in oven for 1 hour at 200 degrees with the lid of the terrine in a bain-marie. Leave to cool. The terrine will be even better served the next day.
Show/hide comments

comments powered by Disqus