Making Chicken And Ham Terrine: A Step-By-Step Guide

Chicken and ham terrine is a delicious dish that can be made ahead of time and served as a starter or at a picnic. The process involves cooking and shredding chicken and ham, adding vegetables and herbs, and layering the mixture in a loaf pan or mould before chilling it in the refrigerator. The terrine can be served with a variety of sides, such as mayonnaise, salad, and toasted bread.

Choosing your ingredients

Chicken and ham terrine is a delicious dish that can be made in advance and served as a starter or a centrepiece for a summer picnic. When choosing your ingredients, it's important to select high-quality, fresh produce to ensure the best flavour and texture. Here are some tips for selecting the perfect ingredients for your chicken and ham terrine:

Chicken:

For the chicken component of the terrine, you can opt for a whole corn-fed chicken or individual chicken pieces. If you're using a whole chicken, look for one that is around 1kg in weight. This will provide a good balance of meat and ensure your terrine has a substantial base layer.

Alternatively, you can use skinless, boneless chicken breast halves or chicken thighs with the skin removed. Using boneless and skinless chicken pieces will reduce the preparation time as you won't need to strip the meat from the bones and discard the skin.

Ham:

When it comes to the ham, you have a few options. Parma ham is a popular choice, and you'll need around 10 slices to line the terrine mould and create a decorative layer within the terrine. Unsalted gammon is another option, and you'll need approximately 700g for your recipe. If you opt for gammon, ensure it's unsalted or soak it in water overnight to remove excess salt before using it in your terrine.

Baked ham or ham hocks can also be used. If choosing ham hocks, look for ones that are on the bone and soak them in cold water before cooking. The ham hocks will need to be cooked until the meat is tender and easily flakes away from the bone.

Vegetables and Herbs:

To add flavour and moisture to your terrine, you'll need a variety of vegetables and herbs. Leeks, carrots, and celery are a great base, and it's best to roughly chop them before cooking. Fresh tarragon and flat-leaf parsley are essential for flavour and garnish, and you'll need around 60g of each, chopped. Additionally, shallots are used in some recipes and can be peeled and quartered or finely chopped, depending on your preference.

Other Ingredients:

Some recipes call for bread crumbs, usually made from white bread, to add bulk and texture to the terrine. You'll also need chicken broth, dried sage, cayenne pepper, and black pepper to taste. Gelatine is essential for setting the terrine, and you'll need around 3-4 leaves, soaked in water before use. Finally, a few tablespoons of capers, gherkins, and mustard will add a tangy flavour to your terrine.

Preparing the ham hock

Next, prepare your cooking pot. Add the ham hock to the pot along with some roughly chopped vegetables, such as an onion, carrot, celery, and a bay leaf. You can also add other aromatics like garlic to enhance the flavour. Cover the ham hock and vegetables with cold water and place the pot on the stove. Bring the water to a boil, then reduce the heat to a gentle simmer.

Cooking the ham hock will take some time, approximately 2-5 hours, depending on the size of the hock. Maintain a gentle simmer and keep an eye on the water level, topping it up as needed to ensure the ham hock remains submerged. Use a spoon to skim off any impurities or foam that rises to the surface, keeping the broth clear. The ham hock is cooked when the meat begins to fall off the bone easily.

Once the ham hock is cooked, turn off the heat and let it cool down in the liquid. This step helps the ham hock retain its moisture and flavour. Once it has cooled, remove the hock from the broth and set it aside. Return the broth to the stove and bring it to a boil again to reduce the liquid by half. This concentrated broth will add flavour to your terrine. Pass the reduced broth through a fine strainer and then a muslin cloth before setting it aside to cool.

Now it's time to shred the ham hock. Remove the skin from the hock and use your hands or forks to shred the meat. Place the shredded meat in a large bowl and set it aside until you are ready to assemble your terrine.

Preparing the chicken

To prepare the chicken for your chicken and ham terrine, you will need a whole corn-fed chicken, or chicken thighs, or chicken breasts. You will also need a selection of vegetables, herbs, and spices.

For the vegetables, you will need leeks, celery, and carrots. For the herbs, you will need tarragon and parsley. And for the spices, you will need black peppercorns.

If you are using a whole chicken, rub it with oil and sea salt, and roast it in an oven preheated to 160°C/gas mark 3 for about 1 hour and 10 minutes, or until cooked through. Let the chicken rest at room temperature, then strip away and discard the skin. Pick the meat from the bones and place it in a bowl.

If you are using chicken thighs, remove the skin and place the thighs in a large saucepan with the bacon, thyme, tarragon, celery, and leek. Cover with water and bring to a boil. Skim off any foam and simmer for an hour. Then, remove the chicken and ham from the liquid and set them aside to cool. When they are cool enough to handle, strip the chicken meat from the bones and tear it into strips.

If you are using chicken breasts, season them and sear them in a pan until golden. Then, transfer them to an oven preheated to 180°C/gas mark 4 and cook until a meat thermometer inserted into the centre reaches 75°C. Set the chicken breasts aside to cool before slicing them into 2-3mm thick strips.

Once you have prepared the chicken, you can start assembling your terrine.

Combining the mixture

Combining the chicken and ham mixture is a crucial step in creating a delicious and visually appealing terrine. Here is a detailed guide on how to mix the ingredients for a chicken and ham terrine:

Firstly, prepare the chicken and ham by stripping the meat from the bones and tearing it into strips or small pieces. Ensure you have a substantial amount of meat, as this will form the basis of your terrine. Place the meat in a large bowl and set it aside.

Next, you'll want to add some flavourful ingredients to the mix. Finely chop or mince some gherkins or pickles, shallots or onions, and fresh herbs like tarragon, parsley, or chives. You can also include some spices like cayenne pepper or black peppercorns, and a dash of vinegar or lemon juice for a tangy kick. Mix these ingredients together with the chicken and ham, ensuring they are distributed evenly throughout the meat.

At this stage, you can also add some binding agents to help hold the terrine together. Breadcrumbs are a popular choice, and you can also whisk some eggs and incorporate them into the mixture. Additionally, you might want to include some form of fat, such as butter or oil, to add moisture and richness to your terrine.

Now it's time to bring the mixture together. Use your hands or a large spoon to gently combine all the ingredients until they are well-incorporated. Be careful not to overwork the mixture, as you want to maintain some texture and not turn it into a paste. Season the mixture with salt and pepper to taste, and perhaps a dash of vinegar or another acidic ingredient to brighten the flavours.

Once your chicken and ham mixture is combined, you're ready to begin assembling your terrine. Remember to work with slightly warm meat, as this will help the layers stick together. Start layering the meat with other ingredients like cooked vegetables or additional slices of ham in a lined loaf tin or terrine mould, pressing down firmly between each layer. Finally, cover and refrigerate your terrine for several hours or overnight to allow it to set completely before serving.

Serving suggestions

Chicken and ham terrine is a versatile dish that can be served in various ways and is perfect for a summer picnic, a weekend treat, or even a large gathering. Here are some serving suggestions to elevate your chicken and ham terrine:

Plating and Presentation:

Cut the chicken and ham terrine into slices or wedges and place them on individual plates or a serving platter. You can also get creative with the shape by using a round mould to add a visually striking touch. Don't forget to garnish with fresh herbs like tarragon or parsley sprigs for a pop of colour and added flavour.

Accompaniments:

• Salad: Prepare a simple side salad with leaves such as rocket, watercress, and red leaf lettuce. Dress the salad with a honey and mustard dressing or a simple vinaigrette to complement the terrine.
• Pickles: Add some tanginess to your plate by serving the terrine with pickles. You can quick-pickle girolles (a type of mushroom) or use gherkins, which pair well with the meat.
• Mayonnaise: A dollop of mayonnaise can elevate your terrine. Try making a tonka bean and Dijon mustard mayonnaise or a simple tarragon mayonnaise for extra flavour.
• Bread: Serve your chicken and ham terrine with toasted bread, brioche, or crusty bread. It provides the perfect base for the terrine and can be used to mop up any remaining juices or dressings.

Wine Pairing:

For beverages, a crisp white wine like a Gavi from Italy or an Albariño from Spain is recommended to complement the flavours of the chicken and ham terrine. Alternatively, a white wine with apple notes, such as a Chenin Blanc or Alsace Pinot Blanc, can also be a delightful pairing.

Frequently asked questions