Chicken Terrine: A Classic French Dish Explained

Chicken terrine is a savoury dish made from ground chicken meat, often including the chicken liver, and a variety of herbs and spices. It is cooked in a loaf pan and served cold, often with bread, mustard, and pickles. Chicken terrine is considered a type of charcuterie and can be served as an elegant appetiser or party food. The dish is relatively simple to make, although it does require some time and preparation, including an overnight chilling period.

Chicken terrine ingredients

Chicken terrine is a savoury dish that can be served hot or cold. It can be made with a variety of ingredients, but typically includes chicken, vegetables, herbs, and sometimes nuts. Here is a list of ingredients that can be used to make a chicken terrine:

Chicken

Chicken is the primary ingredient in a chicken terrine. You can use boneless and skinless chicken breasts and thighs, or you can debone and skin the chicken yourself. Some recipes call for ground chicken thigh meat, while others use whole chickens.

Vegetables

Common vegetables used in chicken terrine include leeks, shallots, garlic, and red bell peppers. Mushrooms, such as shiitake or wild mushrooms, can also be added for flavour and texture.

Herbs and Spices

Fresh herbs like parsley, tarragon, chives, basil, and thyme are often used to add flavour to the chicken terrine. Spices such as black pepper, white pepper, ground cloves, nutmeg, allspice, and bay leaves can also be added.

Nuts

Nuts such as pistachios, hazelnuts, or macadamia nuts can be included in the chicken terrine for added crunch and flavour.

Dairy

Heavy cream or half-and-half cream is often used in chicken terrine recipes. Butter is also used for cooking the vegetables and can be served on the side.

Other Ingredients

Other ingredients that can be used in chicken terrine include eggs, brandy, gelatine or gelatin sheets, olive oil, and stock. Some recipes also call for bacon, pancetta, or prosciutto, which can be used to line the loaf pan or mixed directly into the chicken mixture.

Chicken terrine cooking methods

Chicken terrine is a simple, yet impressive dish that can be made in a variety of ways. Here are some detailed cooking methods to help you create a delicious chicken terrine:

Preparation

Firstly, you will need to prepare your chicken. This can involve deboning, removing the skin, and cutting the meat into small pieces. You can use a variety of chicken parts, such as thighs, legs, or breasts, and it is preferable to use organic, whole chickens. You can also choose to brine the chicken or soak it in milk to add moisture and flavour.

Cooking the Chicken

There are two main methods for cooking the chicken: poaching or baking. For poaching, you will need to place the chicken in a pot with enough water to cover it. Add aromatics such as mirepoix (carrots, celery, and onions), bay leaves, peppercorns, thyme, and parsley. Bring the water to a gentle simmer and cook until the chicken is tender. Alternatively, you can bake the chicken in the oven at 350°F. Line a loaf pan with aluminium foil and sprinkle with parsley. Place the chicken in the pan and cover tightly with foil. Bake for about an hour, then remove the foil and bake for an additional 20-30 minutes, or until the internal temperature reaches 180°F.

Creating the Terrine

Once your chicken is cooked, it's time to assemble the terrine. Line a loaf pan or mould with plastic wrap, cling film, or bacon/prosciutto slices. You can also use chicken skin to line the pan. Layer the chicken pieces in the pan, pressing them into place. If using poached chicken, you can add gelatin to the cooking liquid to create a jelly-like consistency. Pour the liquid over the chicken, saturating it, and pressing it down with your hands. Repeat the layers until the pan is full. Fold the edges of the plastic wrap over the top and refrigerate for at least 3 hours or overnight.

Serving

To serve the chicken terrine, pull up on the edges of the plastic wrap to loosen it. Invert the terrine onto a cutting board and remove the plastic. Slice the terrine and serve chilled. It can be served with toast, grilled bread, or baguette slices, and garnished with mustard, pickles, herbs, or a salad. Chicken terrine can also be used as a sandwich filling or served warm.

Chicken terrine serving suggestions

Chicken terrine is a savoury dish that can be served hot or cold. It is a great option for a dinner party, a rustic lunch, or even as a sandwich filling.

Chicken terrine is a versatile dish that can be served in a variety of ways. It can be served hot, as a fancy main course, or cold, as an elegant appetiser. If you are serving it hot, slicing it and serving it on a sandwich is a great option. For a more elegant presentation, pre-slice the terrine and garnish with cornichon, French mustard, and picholine olives. Sliced baguette, grilled bread, or toast points are ideal accompaniments.

Chicken terrine can also be served as a cold appetiser or as part of a charcuterie board. In this case, it is best served in thin slices, garnished with mustard, pickles, and slices of grilled bread. For a fancier presentation, you can also serve it with a dollop of sour cream and mustard, or with blistered shishito peppers and lightly pickled cucumber.

For a more substantial meal, chicken terrine can be served as a main course, accompanied by roasted marinated beets, avocado, and pickled shallots.

Additionally, the chicken terrine can be used as a base for other dishes. For example, the mousse can be used as a ravioli filling, a boudin blanc-type sausage, or as a stuffing for other meats.

Chicken terrine garnishes

Chicken terrine is a rustic dish that can be served either hot or cold. It is a versatile dish that can be served as a fancy starter at a dinner party or as a cold cut on a charcuterie board.

There are many ways to garnish a chicken terrine, depending on the ingredients used and the desired presentation. Here are some ideas for chicken terrine garnishes:

Fresh Herbs and Spices

Garnishing with fresh herbs like thyme, tarragon, and chives not only adds a pop of colour to the dish but also enhances the flavour of the terrine. Whole peppercorns, bay leaves, and ground spices like nutmeg, allspice, and cumin can also be used to add an extra kick of flavour and a subtle aroma.

Vegetables and Fruits

Diced or pureed vegetables like cauliflower, radishes, green beans, cucumber, red peppers, and leeks can be used as a garnish. They add texture, colour, and a fresh taste to the chicken terrine. Dried apricots or other dried fruits can also be used for a touch of sweetness.

Nuts and Seeds

Toasted hazelnuts or pistachios add a crunchy texture and a nutty flavour to the terrine. Other nuts and seeds like pumpkin seeds or walnuts can also be used for a similar effect.

Meat and Charcuterie

Chicken terrine often goes well with other meats, like salami, prosciutto, or pancetta. These can be used as a garnish, adding a savoury touch to the dish.

Condiments and Sauces

Mustard, either whole grain or smooth, is a traditional condiment served with chicken terrine. Piccalilli, a spicy and tangy sauce, is also a great accompaniment. A dollop of sour cream or yoghurt on the side can help balance the richness of the dish.

Bread and Crackers

Sliced grilled bread, crackers, or toast points are classic accompaniments to chicken terrine. They provide a base for the terrine and can be used to scoop or spread the terrine onto, making it easier to eat.

The key to garnishing a chicken terrine is to use ingredients that complement the flavours already present in the dish while also adding visual appeal and texture. It is also essential to consider the portion size and the overall presentation of the dish when choosing and arranging garnishes.

Chicken terrine recipes

Chicken terrine is a simple yet impressive dish that can be made ahead of time and served as an elegant starter or main course. It is a type of meatloaf or pate made with ground or diced chicken and various mix-ins, baked in a loaf pan and served in slices. Here are some mouth-watering chicken terrine recipes to try:

Chicken Terrine with Bacon and Mushrooms

This rustic terrine is made with ground chicken leg meat, livers, bacon, and mushrooms, scented with brandy and fresh thyme. It is easy to prepare and cheap to make. The chicken livers are soaked overnight in milk, and the mushrooms are sauteed before being added to the mixture. The terrine is baked in a water bath and served warm or cold, sliced with mustard, pickles, and bread.

Chicken Terrine with Leeks and Apricots

This recipe adds a touch of sweetness to the savoury chicken terrine. It is made with chicken thighs and breasts, cooked in a stock with bay leaves, thyme, and parsley. The leeks, shallots, bacon, and garlic are cooked and mixed with the chopped chicken, along with apricots and brandy. Sheet gelatin is used to set the terrine, which is then chilled overnight and served in slices with grilled toast.

Chicken Terrine with Hazelnuts and Garlic

This recipe, adapted from Aussie Chef Philip Johnson, uses Macadamia nuts, but you can also use hazelnuts or pistachios. The garlic is simmered in cream until tender, creating a mild flavour. The nuts and garlic paste are combined with basil, thyme, lemon zest, salt, and pepper, and then mixed with diced chicken. The mixture is packed into a terrine pan lined with chicken skin and baked in a water bath until set. It is then chilled overnight, allowing a gelee to form, and served in slices with cornichon, French mustards, and olives.

Chicken Terrine with Shitake Mushrooms and Pistachios

This recipe uses a food processor or Vitamix to do most of the work. It starts with deboned chicken, which is diced and blended with an egg white and heavy cream to create a chicken mousse. Shitake mushrooms are sauteed and mixed with herbs, peppercorns, and pistachios. The mixture is then layered with the chicken mousse in a loaf pan lined with prosciutto or blanched leek/spinach and baked in a water bath. The terrine is chilled for at least 12 hours before serving.

Chicken Terrine with Bell Peppers and Thyme

This savoury herb-flecked chicken terrine is made with boneless, skinless chicken breast, shallots, thyme, and red bell peppers. The chicken is ground in a food processor and mixed with the remaining ingredients. It is baked covered for an hour, then uncovered for an additional 20-30 minutes until cooked through. The terrine is then chilled for at least 3 hours before serving.

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