Chicken And Pork Terrine: A Savory Delight

A chicken and pork terrine is a loaf-shaped dish made by layering meat, fish, or vegetables. The terrine gets its name from the French word for a large earthenware pot, which is the dish it is cooked and served in. The dish is often served cold, sometimes in the terrine it was cooked in, or sliced and served with crusty bread, cornichons, chutney, or relish.

Chicken and pork terrine ingredients

Chicken and pork terrine is a flavourful dish that is perfect for entertaining guests or bringing to a potluck. The ingredients you will need for this dish include:

Meats:

• Chicken breasts
• Pork shoulder
• Pork belly
• Bacon or prosciutto

Aromatics:

• Onion
• Garlic

Spices and herbs:

• Thyme
• Parsley
• Nutmeg
• Ginger
• Juniper berries

Nuts and dried fruits:

• Pistachios
• Cranberries
• Apricots

Other:

• Olive oil
• White wine
• Brandy
• Breadcrumbs
• Eggs
• Maple syrup

The chicken and pork terrine is a layered dish, with the bacon or prosciutto lining the loaf pan and creating a layer between the chicken and pork layers. The dish is then baked in a water bath, creating a moist and flavourful terrine.

Chicken and pork terrine can be served warm or cold, sliced into thick pieces and served with crusty bread, fruit chutney, butter, salad, or cornichons. It is best to make this dish ahead of time, as it needs to chill overnight before serving.

Chicken and pork terrine preparation

Preparing a chicken and pork terrine is a simple process, but it does require some time and attention to detail. Here is a step-by-step guide to help you create this delicious dish:

Ingredients:

Firstly, gather your ingredients. A chicken and pork terrine typically includes chicken breasts, pork shoulder or belly, bacon rashers or pancetta, spices and herbs like thyme and nutmeg, and optional additions such as dried cranberries, apricots, pistachios, or brandy.

Preparation:

• Marinate the Chicken: Start by slicing the chicken breasts into strips or thin slices. Place them in a bowl and season with salt and pepper. You can then add other ingredients like white wine, lemon zest, thyme leaves, and olive oil. Cover and let the chicken marinate for at least an hour to infuse it with flavour.
• Prepare the Pork Mixture: Finely chop the pork shoulder and belly, or use a meat grinder or food processor to grind them. Place the pork in a bowl and mix in other ingredients such as lemon zest, thyme, spices, and any additional mix-ins like dried fruit or nuts. Season this mixture with salt and pepper as well.
• Line the Terrine Mould: This is a crucial step. Take your bacon rashers or pancetta slices and stretch them slightly with the back of a knife. Line your terrine mould (a deep, rectangular dish) with the rashers, arranging them in a criss-cross pattern so they overlap by a few centimetres. This will form the outer layer of your terrine.
• Layering the Terrine: Now it's time to assemble the terrine! Start by spreading half of the pork mixture evenly into the lined mould. Remove the chicken from the marinade and mix with chopped parsley or other herbs, if desired. Lay the chicken strips or slices on top of the pork, creating an even layer. Finally, cover with the remaining pork mixture, pressing down well to ensure a compact terrine.
• Enclose and Secure: Fold the overhanging bacon or pancetta slices over the top of the terrine mixture, continuing the criss-cross pattern. Then, top with additional slices to completely enclose the terrine. You can also add a layer of foil on top for extra security.
• Baking the Terrine: Place your prepared terrine in a roasting tin and add boiled water to a specified level (usually halfway up the sides of the terrine). Bake in the oven at a temperature between 150-180°C for about 1½ hours. The cooking time may vary slightly depending on the recipe, so refer to your chosen recipe for precise instructions.
• Cooling and Weighing: Once baked, recover the terrine with foil and weigh it down with something heavy, like cans or tins. This step helps compress the terrine and improve its texture. Leave it to cool to room temperature, then transfer it to the refrigerator to chill overnight.

Serving:

Finally, your chicken and pork terrine is ready to serve! Unmould the terrine and cut it into thick slices. It can be served cold or warmed in the oven for a few minutes. Pair it with crusty bread, cornichons, chutney, relish, or a crunchy salad for a delightful meal or appetiser.

Chicken and pork terrine cooking

A chicken and pork terrine is a loaf-shaped dish that combines meat, vegetables, nuts, and dried fruit. The beauty of this dish lies in its versatility, allowing cooks to create simple or elaborate creations. The key to a successful terrine is the careful layering of flavours and textures, precise seasoning, and gentle cooking.

Ingredients:

• Olive oil
• Onion, finely chopped
• Bacon rashers (streaky or flat pancetta)
• Skinless chicken breasts, cut into strips
• White wine
• Thyme, leaves only, finely chopped
• Parsley, finely chopped
• Salt and freshly ground black pepper
• Pork shoulder and/or pork belly, finely chopped or ground
• Lemon zest
• Ground ginger
• Dried apricots, finely chopped
• Pistachio kernels, roughly chopped
• Brandy (optional)
• Garlic, crushed (optional)
• Dried breadcrumbs (optional)
• Milk (optional)
• Boiled eggs, peeled (optional)
• Maple syrup (optional)

Method:

Step 1: Prepare the Chicken Layer

In a bowl, season the chicken strips with salt and pepper, and add white wine, lemon zest, thyme leaves, and olive oil. Cover and marinate for at least an hour.

Step 2: Prepare the Pork Layer

Finely chop or grind the pork shoulder and/or belly. Place it into a bowl and mix with lemon zest, thyme leaves, ground ginger, apricots, pistachios, and season with salt and pepper.

Step 3: Line the Terrine Mould

Take a terrine mould (a deep, rectangular, straight-sided dish) and line it with bacon rashers or pancetta slices. Stretch the rashers/slices slightly and arrange them in a criss-cross pattern, ensuring an overlap of around 2-5 cm on each side.

Step 4: Assemble the Terrine

Spread half of the pork mixture into the lined mould. Remove the chicken from the marinade and mix with finely chopped parsley. Layer the chicken strips evenly on top of the pork mixture. Finally, cover with the remaining pork mixture.

Step 5: Cover and Cook the Terrine

Cover the top of the terrine with the overhanging bacon/pancetta slices, continuing the criss-cross pattern. Add more slices to ensure the top is completely covered. Cover the terrine with foil and place it in a roasting tin. Pour boiling water into the tin until it reaches about halfway up the sides of the mould. Bake in the oven at a temperature between 150-180°C for about 1½ hours.

Step 6: Check for Doneness and Cool the Terrine

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. Alternatively, use a meat probe or thermometer; the internal temperature should reach 75°C. Recover the terrine with foil and weigh it down with something heavy, like cans. Leave it to cool, then chill it overnight in the fridge.

Step 7: Serve the Terrine

Turn the terrine out onto a board or platter and cut it into thick slices. You can brush the terrine with maple syrup and return it to the oven for a few minutes to brown the surface, if desired. Serve the chicken and pork terrine warm or at room temperature with accompaniments like fruit chutney, toast, crusty bread, cornichons, salad, or relish.

Tips and Variations:

• You can add boiled eggs to the centre of the terrine for extra protein.
• Try using different nuts like pistachios or basil, and dried fruits like cranberries or apricots, to add unique flavours and textures.
• For a festive twist, use leftover roast turkey instead of chicken.
• If you don't eat pork, you can substitute it with chicken and omit the bacon/pancetta, wrapping the terrine in thinly sliced zucchini instead.
• Always prepare this dish a day or two in advance to allow the flavours to meld together.

Enjoy crafting and savouring your very own chicken and pork terrine!

Chicken and pork terrine serving suggestions

Chicken and pork terrine is a delicious dish that can be served in many ways. Here are some serving suggestions to get you started:

Serving the Terrine as a Starter or Appetiser

Terrines are typically served as starters or appetisers, and chicken and pork terrine is no exception. To serve your terrine as a starter, cut it into thick slices and serve it with crusty bread, cornichons, and butter. You could also offer a chutney or relish on the side for a touch of extra flavour. This classic way of serving terrine is sure to impress your guests and is a great way to start a meal.

Adding a Salad

Chicken and pork terrine also goes well with a crunchy or farmer's market salad. Drizzle a little olive oil over the terrine slices and serve them alongside a fresh, crisp salad for a more substantial dish. This option is perfect for a summer lunch or light dinner.

Making it a Hearty Meal

While terrine is typically served as a starter, it can also be part of a more filling meal. Serve your chicken and pork terrine warm or at room temperature in slices with fruit chutney and toast. This option is perfect for a winter dinner or when you want to offer your guests a heartier meal.

Presentation Ideas

When it comes to presentation, you can serve the chicken and pork terrine in its cooking pot with a knife for diners to help themselves. This adds a rustic charm to your table and allows your guests to choose their portion size. Alternatively, you can unmould the terrine onto a platter or board and cut it into slices, which can then be arranged on individual plates or served family-style.

Drinks to Accompany the Dish

As for drinks, a crisp white wine or a refreshing beer would pair well with the chicken and pork terrine. If you're serving the terrine as a starter, a light aperitif or cocktail would also be a good choice. For non-alcoholic options, offer guests sparkling water or iced tea.

Chicken and pork terrine storage

Chicken and pork terrine is a smooth, savoury, and chunky meatloaf that is often served as a cold appetiser or as part of a charcuterie board. It is made with a combination of chicken and pork mince, with the higher fat content of the pork adding extra moisture to the dish. The outside of the terrine is typically wrapped in streaky bacon, which also helps to add moisture and flavour.

When it comes to storing chicken and pork terrine, there are a few important steps to ensure its freshness and quality:

Chilling

It is important to chill the terrine overnight in the fridge after cooking. This helps the terrine set and firm up, making it easier to slice and serve. Place the terrine in the fridge, uncovered, for at least 8 hours or up to 24 hours.

Storage

Once the terrine has been chilled, it is ready to be stored. Cover the terrine with plastic wrap or transfer it to an airtight container. Make sure to use a container that is large enough to hold the terrine comfortably, as a snug fit may cause the terrine to break or crumble. Store the terrine in the refrigerator.

Shelf Life

Chicken and pork terrine will keep in the refrigerator for up to 3 days. It is important to note that the terrine should be consumed within this time frame to ensure optimal freshness and flavour.

Freezing

If you want to store the terrine for a longer period, you can freeze it. Wrap the terrine tightly in plastic wrap and then foil, or place it in a freezer-safe container. Label the package with the date and store it in the freezer for up to 2 months.

Thawing

To thaw a frozen terrine, simply transfer it from the freezer to the refrigerator and let it thaw slowly overnight. This will help ensure that the terrine retains its moisture and flavour.

Serving

Before serving, it is important to let the terrine come to room temperature. Remove it from the refrigerator about 30 minutes before serving. This will enhance the flavour and texture of the terrine. Serve the terrine in slices with crusty bread, cornichons, radishes, chutney, or relish.

Frequently asked questions