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

Chicken and pork terrine is a delicious dish that can be served warm or cold and is perfect for picnics, barbecues, and other outdoor dining events. It is a hearty dish that can be made ahead of time and served as a starter or main course. The key to a good chicken and pork terrine is in the combination of flavours and moisture. Chicken and pork are both white meats with mild and sweet flavours, and when combined with other ingredients such as pistachios, cranberries, and brandy, they create a delicious and elegant meal.

Choosing the right meat

When making a chicken and pork terrine, it is important to use the right combination of meats to achieve the best flavour and texture.

Chicken and pork are both considered white meats, with a mild and sweet flavour. Using them together in a mince form is the best way to combine flavour and moisture. Chicken, especially chicken breast, can be quite dry, so the pork mince adds extra fat and moisture to the filling without clashing with the chicken's flavour.

If you are using chicken breast, cut it into strips or pieces. You can also use chicken mince, but ensure that you add extra fat and moisture to avoid a dry texture.

For the pork, you can use a combination of pork shoulder and pork belly, or just pork belly. Finely chop the meat or put it through a meat grinder or food processor to achieve a mince consistency. Alternatively, you can use pork mince, which is a convenient option that eliminates the need for extra processing.

If you want to explore other meat options, you can substitute the chicken with turkey or veal, creating a turkey and pork or veal and pork terrine. These combinations will give you a similar mild and sweet flavour profile while adding variety to your dish.

Preparing the bacon

Firstly, select the right type of bacon. Streaky bacon rashers are the best choice for a chicken and pork terrine. They have the ideal shape and length to line your loaf tin, creating a crispy and even surface. Streaky bacon also has a higher fat content, which is essential for keeping your terrine juicy and flavourful.

Before lining your tin, you will need to prepare your bacon rashers. Using the back of a knife, gently stretch the bacon rashers to ensure they are thin and pliable. This step will help you create a neat and even layer in your tin.

Now, it's time to line your loaf tin with the bacon. For a standard 900g (2lb) loaf tin, you will need approximately 10 rashers of streaky bacon. Line the inside of the tin with the bacon, arranging them on alternating diagonals so that they slightly overlap and criss-cross each other. Aim for about 5 cm of overlap on each side. This overlapping technique will ensure that the bacon forms a cohesive layer around your terrine.

Once you have lined the tin, you can fill it with your chosen terrine mixture. After filling, you will need to cover the top of the terrine with the overhanging bacon slices. Continue the criss-crossing pattern to maintain an even layer. If needed, add more bacon slices to ensure the top is completely covered.

Finally, before placing your terrine in the oven, cover it with a lid or a double layer of foil. This protective layer will help trap moisture and heat, ensuring your terrine cooks evenly.

By following these steps, you will create a beautifully prepared bacon layer for your chicken and pork terrine. The bacon will not only add flavour but also help hold the terrine mixture together, creating a delicious and impressive dish.

Making the filling

For the chicken layer, slice two skinless chicken breasts into strips. Place in a bowl and season with salt and pepper. Add 100ml of white wine, lemon zest, thyme leaves, and a drizzle of olive oil. Cover and leave to marinate for at least an hour.

For the pork layer, finely chop 300g of pork shoulder and 300g of pork belly, or put the meat through a meat grinder or food processor. Place in a bowl and add lemon zest, thyme leaves, ground ginger, apricots, and pistachios. Mix well and season with salt and pepper.

In a separate pan, heat some olive oil and gently cook a finely chopped onion for 10 minutes until softened. Add brandy and bubble for 30 seconds, then tip the mixture into a large bowl and set aside to cool.

To the cooled onion bowl, add the chicken, pork, pistachios, cranberries, nutmeg, thyme leaves, and plenty of seasoning (including a fair amount of salt). Mix together.

Alternatively, for a simpler filling, melt butter in a frying pan over low heat. Add chopped onions and garlic and cook until soft and coloured. Transfer to a large bowl and add chicken mince, chopped pork belly, pancetta, shelled pistachio nuts, brandy, chives, thyme leaves, and lemon zest. Mix well and season with salt and pepper.

Cooking the terrine

Preheat your oven to a temperature between 150°C and 180°C.

Line a loaf tin or terrine mould with streaky bacon, arranging the rashers widthways in a criss-cross pattern so that they overlap by a few centimetres. You can brush the tin with oil or butter before doing this. Leave some of the rashers hanging over the sides of the tin.

For the chicken layer, slice the chicken breasts into strips and place in a bowl. Season with salt and pepper, and add white wine, lemon zest, thyme leaves, and olive oil. Cover and leave to marinate for at least an hour.

For the pork layer, finely chop the pork shoulder and belly, or put them through a meat grinder or food processor. Place in a bowl with the lemon zest, thyme leaves, ground ginger, apricots, and pistachios. Mix well and season with salt and pepper.

Half-fill the lined loaf tin with the pork mixture, then remove the chicken from the marinade and mix with finely chopped parsley in a bowl. Layer the chicken strips evenly on top of the pork mixture. Finally, cover with the remaining pork mixture.

Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-cross pattern, then top with more slices so that it is completely covered.

Put the lid on the terrine or cover with a double layer of foil. Place the terrine in a roasting tin and add enough boiled water to reach about halfway up the side of the terrine. Put in the oven and bake for about 1½ hours.

To check if the terrine is cooked, insert a skewer into the centre for a few seconds. If the tip is too hot to hold, it is done. You can also use a meat probe or thermometer, in which case the internal temperature should be 75°C when the terrine is cooked.

Remove the terrine from the oven and recover it with a couple of layers of foil. Weigh it down with something heavy, like a couple of tins, and leave it to cool. Then, transfer it to the fridge and chill it overnight.

To serve, turn the terrine out of the dish and cut it into thick slices. You can serve it warm or at room temperature, with sides such as fruit chutney, toast, crusty bread, cornichons, salad, or a few leaves.

Storing the terrine

Storing the chicken and pork terrine is an important step to ensure the dish remains tasty and safe to eat. Here is a detailed guide on how to store your terrine:

Firstly, allow the cooked terrine to cool down completely. This is crucial before storing, as placing a warm terrine in the fridge can cause temperature fluctuations, creating an ideal environment for bacteria to grow. Leave the terrine uncovered at room temperature until it is no longer warm to the touch. This usually takes about an hour, depending on the size of your terrine.

Once the terrine has cooled, you can store it in the refrigerator. Place the entire loaf tin, covered, in the fridge. This will keep the terrine fresh for up to a week. Ensure that the tin is well-sealed and wrapped to prevent any air or moisture from affecting the terrine.

If you want to store the terrine for longer, freezing is a good option. Remove the terrine from the tin and wrap it tightly in baking paper and plastic wrap. Then, place it in an airtight container to prevent freezer burn and odours from affecting the flavour. A well-wrapped terrine can be frozen for up to 2 months.

When you're ready to serve the frozen terrine, allow it to defrost slowly in the refrigerator. Take it out of the freezer and place it in the fridge overnight to defrost. It's best to plan ahead, as rushing the defrosting process can affect the texture and quality of the terrine. Bring the terrine to room temperature before serving, and avoid serving it warm, as this can impact the flavour and texture.

Properly stored terrine will retain its flavour and texture, ensuring that you can enjoy this delicious dish multiple times!

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