Chicken And Bacon Terrine: A Savory Delight

Chicken and bacon terrine is a French dish that can be served as an appetizer, entree, or starter. It is made with a combination of chicken, bacon, and spices, and often includes additional ingredients such as brandy, mushrooms, and herbs. The dish is typically cooked in a water bath in the oven and served in slices, either hot or cold. Chicken and bacon terrine is known for its coarse texture and creamy consistency, with large chunks of chicken distributed throughout. It is often served with spicy mustard, pickles, or bread.

Chicken and bacon terrine ingredients

Chicken and bacon terrine is a savoury dish that can be served as an appetizer, a canape, or an entree. It is typically made with a combination of chicken, bacon, and various spices and herbs. Here is a list of ingredients that are commonly used in chicken and bacon terrine:

Chicken

Boneless and skinless chicken breast is commonly used in chicken and bacon terrine. The chicken breast is usually cut into thin strips or small dice, and layered with the other ingredients in the terrine mould. Some recipes also call for chicken thighs, either left in large pieces or ground, or chicken mince, which can be substituted with pork mince.

Bacon

Bacon is a key ingredient in chicken and bacon terrine, adding flavour and helping to hold the terrine together. Smoked streaky bacon, also known as belly bacon, is often used, with some recipes calling for it to be ground up in a food processor before being mixed with the other ingredients. Other types of bacon used include pancetta and middle bacon.

Herbs and Spices

Fresh or dried thyme is a common ingredient in chicken and bacon terrine, adding flavour and aroma. Other herbs that may be used include parsley, rosemary, and bay leaves. Spices such as quatre epice (a blend of ground clove, nutmeg, allspice, and black pepper), nutmeg, and ground cloves can also be added.

Other Ingredients

Chicken and bacon terrine recipes may also include other ingredients such as brandy, eggs, lemon zest, orange zest, pork mince, sultanas or raisins, garlic, onions, vegetable oil, red bell pepper, and pistachio nuts. These ingredients add flavour, moisture, and texture to the terrine.

Chicken and bacon terrine preparation

Chicken and bacon terrine is a rustic dish that can be served as an appetizer, a meal, or even a fancy canape. It is a type of charcuterie that can be eaten hot or cold and is typically made with a combination of ground chicken, bacon, and spices, slow-cooked to perfection. Here is a step-by-step guide on how to prepare this delicious dish:

Ingredients:

• Bacon (smoked streaky bacon or middle bacon)
• Chicken thighs or breasts
• Chicken liver (optional)
• Fresh herbs (parsley, thyme, rosemary)
• Spices (pink salt, quatre epice, ground cloves, nutmeg, allspice, black pepper)
• Brandy
• Bread (optional)
• Raisins or sultanas (optional)
• Pork belly or pork mince (optional)
• Pistachios (optional)
• Onions (optional)
• Garlic
• Vegetable oil (optional)
• Red bell pepper (optional)
• Orange and lemon zest (optional)
• Egg yolks (optional)

Preparation:

• Preheat your oven to around 160-170°C (310-340°F).
• Grease a 1-litre terrine mould or loaf tin.
• Line the mould or tin with bacon rashers, overlapping slightly and allowing some to hang over the sides.
• If using raisins or sultanas, steep them in a small bowl of hot water to soften.
• Prepare the chicken by chopping or cutting it into small pieces. You can use a food processor to make this step quicker.
• In a large bowl, combine the chicken with the rest of your chosen ingredients, except for the bell pepper if using. Mix well, and season with salt and pepper.
• Form the first layer of the terrine by spreading a third of the chicken mixture into the mould, pressing it down firmly to ensure an even layer.
• If using bell peppers, red bell pepper, or chicken breast, add a layer on top of the first chicken mixture layer.
• Repeat the layers, ending with the chicken mixture on top.
• Fold over the overlapping bacon to wrap the terrine like a parcel.
• Cover the mould or tin with aluminium foil and place it in a deep baking dish.
• Fill the baking dish with hot water, ensuring it comes halfway up the side of the terrine mould or tin.
• Bake in the oven for approximately 1.5-2 hours, or until the internal temperature reaches 65-74°C.
• Remove the terrine from the oven and allow it to cool.
• Chill the terrine in the fridge for a few hours or overnight before serving.
• To serve, remove the terrine from the mould, slice it, and enjoy with crusty bread, baguettes, or toast.

Chicken and bacon terrine is a versatile dish that can be customised with various ingredients. It is best prepared a day in advance to allow the flavours to develop and the terrine to firm up. This dish is perfect for entertaining and can be served hot or cold, making it a delicious and elegant addition to any meal.

Chicken and bacon terrine cooking

Chicken and bacon terrine is a delicious and elegant gourmet appetizer that can be served hot or cold and is perfect for entertaining guests. It is a rustic dish made from a combination of ground chicken, bacon, and various spices, slow-cooked to perfection. The key to a successful chicken and bacon terrine lies in the preparation and cooking technique, which ensures a creamy consistency with large chunks of chicken throughout. Here is a step-by-step guide to help you create this impressive dish:

Ingredients:

• Bacon (smoked streaky bacon or slab bacon)
• Chicken (boneless, skinless breast halves or thighs)
• Spices (thyme, rosemary, parsley, bay leaves, etc.)
• Other optional ingredients (liver, brandy, garlic, pistachios, etc.)

Step 1: Prepare the Bacon and Chicken:

Start by lining your 1-litre terrine or loaf tin with bacon rashers, ensuring they overlap slightly and hang over the sides of the mould. You can use smoked streaky bacon or slab bacon, which you can cut into cubes and then grind in a food processor. For the chicken, use boneless and skinless breast halves or thighs, cutting them into small pieces.

Step 2: Create the Filling:

In a large mixing bowl, combine the ground bacon, chicken, spices, and any other desired ingredients such as liver, brandy, or herbs. You can also add in some diced vegetables for extra colour and texture. Mix everything together until well combined.

Step 3: Layer the Terrine:

Place a third of the chicken mixture into the bottom of the terrine-lined bacon. Use a fork to press it into the corners, creating an even layer. If using chicken breast strips, arrange half of them lengthwise in the terrine. Cover with another third of the chicken mixture, followed by another layer of chicken breast strips, and finally, add the last layer of chicken mixture, levelling the surface.

Step 4: Wrap and Bake the Terrine:

Pull the overlapping bacon over the top of the terrine, completely covering the ground meat. Add additional bacon if needed to ensure it is fully covered. Place the terrine in a deep roasting dish and pour in enough hot water to come halfway up the sides of the mould. Cover the terrine mould with aluminium foil and bake in the oven at 160-170°C for 1.5-2 hours, or until the internal temperature reaches 65-74°C.

Step 5: Cool and Chill the Terrine:

Remove the terrine from the oven and allow it to cool to room temperature. Then, chill it in the refrigerator for at least a day, or preferably overnight, to allow the flavours to combine and the terrine to firm up. This step is crucial for the best texture and flavour.

Step 6: Serve the Terrine:

When ready to serve, remove the terrine from the mould by loosening the sides with a spatula and then flipping it over onto a serving platter. Cut the terrine into slices about 1 centimetre or 0.5 inches thick. Chicken and bacon terrine is delicious served with toasted baguettes, crusty bread, pickles, mustard, or as part of a charcuterie plate.

Chicken and bacon terrine is an impressive dish that is perfect for entertaining. By following these steps, you can create a delicious and elegant appetizer that your guests will surely enjoy.

Chicken and bacon terrine serving suggestions

Chicken and bacon terrine is a delicious dish that can be served in a variety of ways. Here are some serving suggestions to elevate your dining experience:

Appetizer or Canapé

Chicken and bacon terrine makes an elegant and gourmet appetizer or canapé. Serve it chilled or warm, sliced into thin pieces, and accompanied by crackers, toast points, or sliced toasted baguettes. It can be a delightful addition to a charcuterie plate, paired with spicy hot mustard and sour pickles. The terrine's rich taste and coarse texture make it a satisfying and filling starter for your meal.

Main Course

For a heartier option, consider serving the chicken and bacon terrine as a main course. It can be a unique and flavourful entree, providing a generous serving size for your guests. Accompany it with sides such as crusty bread, salad leaves, and chutney for a well-rounded meal.

Buffet or Party Dish

Chicken and bacon terrine is also an excellent choice for summer buffets, Christmas parties, or other get-togethers. It can be made in advance, making it convenient for hosting. Serve it chilled, allowing your guests to help themselves to generous slices. Accompany it with other dishes such as quiches, salads, or cold meats to create a diverse and enticing spread.

Customisation

One of the great things about chicken and bacon terrine is its versatility. You can customise it by adding various ingredients to enhance its colours and textures. For example, you might include vegetables such as bell peppers, carrots, or celeriac, or experiment with different types of liver or mince. This adaptability makes it a dish you can truly make your own and impress your guests with your creativity.

Storage and Reheating

Chicken and bacon terrine keeps well in the refrigerator for up to three days or can be frozen for future use. When freezing, cut the terrine into slices and store them in the freezer for up to six months. To serve, simply defrost and heat the slices, or let them gradually thaw in the refrigerator and serve chilled. This dish is not only delicious but also practical, ensuring you have a gourmet meal option readily available.

Chicken and bacon terrine storage

Chicken and bacon terrine is a French dish that can be served as an appetizer or an entree. It is made with a combination of chicken, bacon, and spices, and often includes additional ingredients such as brandy, mushrooms, and thyme. The dish is typically cooked in a terrine mold or a loaf pan and served in slices.

Proper storage is essential to ensure the freshness and quality of chicken and bacon terrine. Here are some detailed instructions for storing this delicious dish:

Storing Chicken and Bacon Terrine:

• Cooling and Initial Storage: After the chicken and bacon terrine is cooked, it is important to let it cool to room temperature. This step is crucial as placing a hot terrine in the refrigerator can raise the temperature of the appliance, potentially compromising food safety. Once the terrine has cooled, it can be stored in the refrigerator. Place the terrine in an airtight container or wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing odours from other foods.
• Refrigeration: Chicken and bacon terrine can be stored in the refrigerator for up to 48 hours, but it is best consumed within 3 to 4 days of preparation. During refrigeration, the flavours will meld and intensify, so it is recommended to prepare the terrine a day or two in advance to enhance its taste.
• Freezing: For longer-term storage, chicken and bacon terrine can be frozen. Wrap the terrine tightly in several layers of plastic wrap, ensuring it is well-sealed to prevent freezer burn. Alternatively, place the terrine in a freezer bag and squeeze out as much air as possible before sealing. Label the package with the date and store it in the freezer for up to 3 months.
• Thawing and Reheating: To thaw a frozen chicken and bacon terrine, transfer it from the freezer to the refrigerator and let it defrost slowly. This process can take a full day or longer, depending on the size of the terrine. Once thawed, the terrine can be served cold or reheated. To reheat, remove the plastic wrap and wrap the terrine in aluminum foil. Place it in an oven preheated to 325°F (160°C) and heat until warmed through.
• Food Safety: It is important to handle the chicken and bacon terrine safely to prevent foodborne illnesses. Wash your hands thoroughly before and after handling the terrine, and use clean utensils to avoid cross-contamination. Additionally, ensure that the terrine is consumed within the recommended storage times to guarantee freshness and food safety.

By following these storage guidelines, you can enjoy your chicken and bacon terrine at its best, whether served as an elegant appetizer or a hearty main course.

Frequently asked questions