Chicken Confit Terrine: A Classic French Dish Explained

Confit chicken terrine is a classic French dish made with tender chicken meat that has been slow-cooked in its own fat. The chicken is seasoned with herbs and spices, then cooked slowly until it becomes tender and juicy. The dish is then chilled and sliced, and can be served with crusty bread, pickles, and a tangy mustard sauce. Confit chicken terrine is often combined with other ingredients such as duck, pistachios, blackberries, or foie gras to create a rich and flavourful dish.

Confit chicken terrine ingredients

Confit chicken terrine is a classic French dish that involves slow-cooking tender chicken meat in its own fat, resulting in a rich and flavourful dish perfect for special occasions or fancy dinner parties. The process of making this dish includes seasoning the chicken with herbs and spices, slow-cooking it in fat, and then chilling and slicing it to be served with crusty bread, pickles, and a tangy mustard sauce.

Ingredients

The ingredients for a confit chicken terrine can vary, but here is a list of common ingredients used:

• Chicken: You can use a whole chicken or specific parts like chicken breasts and legs.
• Fat: Traditionally, duck fat or chicken fat is used to submerge and cook the chicken slowly.
• Salt and Pepper: These are used to season the chicken before cooking.
• Herbs and Spices: You can choose a variety of herbs and spices according to your preference to add flavour to the chicken.
• Bread: Crusty bread is typically served on the side for a textural contrast.
• Pickles: Pickles are a common accompaniment to the terrine, providing a tangy and crunchy contrast.
• Mustard Sauce: A tangy mustard sauce is often served alongside the terrine to complement the rich flavours.

Additionally, some recipes may include other ingredients such as:

• Foie Gras: As seen in one of the recipes, foie gras is added for a rich and indulgent touch.
• Celeriac Remoulade: This adds a tangy and refreshing element to the dish.
• Prosciutto: Prosciutto-wrapped chicken terrine adds a savoury and salty flavour to the dish.
• Leeks: Leeks are gently cooked and added to the terrine for a softer texture and mild onion flavour.
• Mushrooms: Mushrooms are also cooked and added to the terrine for extra flavour and texture.
• Gelatine: Gelatine is used to help set the terrine and give it a firmer texture.
• Stock: Chicken stock is drizzled between the layers of the terrine to keep it moist and flavourful.

How to cook the chicken

To cook the chicken for a confit chicken terrine, you'll first want to season the chicken with salt, pepper, and your choice of herbs and spices. Place the chicken in a baking dish and cover it with melted duck fat or chicken fat. The amount of fat used should be around 0.33 of a cup.

Next, cook the chicken in a low oven for several hours, until it is tender and cooked through. The chicken should be cooked at a low temperature for a long period of time—this is the "confit" part of the dish. The word "confit" comes from the French word "confire," which means "to preserve." In the context of cooking, it refers to a technique where meat is slow-cooked in its own fat, resulting in a tender and flavorful dish.

The cooking time will depend on the size and cut of your chicken, but it should take around 1.5 hours for chicken legs to be cooked through. You'll know the chicken is done when the meat falls off the bone. Once the chicken is cooked, remove it from the fat and let it cool slightly.

At this point, you can start to assemble your terrine. Press the chicken into a terrine mold, making sure to remove any air pockets. You can layer the chicken with other ingredients, such as foie gras, mushrooms, leeks, and herbs. Drizzle stock or additional melted fat between each layer to add moisture to the terrine.

Once your terrine is assembled, cover it with plastic wrap and refrigerate it for at least 24 hours, or up to 3 days. This will help the terrine set and allow the flavours to meld together.

Preparing the terrine mould

Line the Mould:

Start by lining the terrine mould with a couple of layers of cling film. This will help you remove the terrine easily later. Make sure the cling film is smooth and covers all the inner surfaces of the mould.

Layer the Ingredients:

For a confit chicken terrine, you will typically layer the cooked chicken with other ingredients such as foie gras, vegetables, or herbs. Divide your prepared chicken and other ingredients into equal portions. Start by placing the first layer of chicken into the terrine mould, pressing it down gently to create an even layer.

Add Additional Layers:

On top of the chicken layer, add your chosen ingredients, such as seared foie gras or cooked vegetables. Press this layer gently and then add another layer of chicken. Repeat this process, creating alternating layers of chicken and your chosen ingredients, pressing down gently after each addition.

Finish with Final Touches:

Once you have added all your layers, cover the top with a couple of layers of cling film. Place the prepared terrine mould onto a tray and gently press down. This will help the terrine hold its shape.

Refrigerate:

Place the tray with the terrine mould in the refrigerator. The terrine needs to chill and set for a minimum of six hours, but it can be left for up to three days to develop more flavour. The longer it sets, the easier it will be to slice and serve.

Serving suggestions

Confit chicken terrine is a classic French dish that is perfect for a special occasion or a fancy dinner party. The chicken is seasoned with herbs and spices, then slow-cooked in its own fat until it becomes tender and juicy. The terrine is then chilled and sliced, and the serving possibilities are endless!

• Crusty Bread and Pickles: One of the most popular ways to serve confit chicken terrine is with crusty bread, pickles, and a tangy mustard sauce. The crunch of the bread and the tang of the pickles complement the rich, juicy chicken perfectly.
• Salad and Dressing: For a lighter option, serve the terrine with a fresh salad. A simple dressing of olive oil and vinegar, or even a light mayonnaise, can add a tangy twist.
• Spiced Fruit: For a more unusual pairing, try serving the terrine with spiced fruit. Poached or stewed pears or apples, with a hint of cinnamon or nutmeg, can add a wonderful warmth to the dish.
• Vegetable Accompaniments: Confit chicken terrine also pairs well with vegetables. Try serving it with roasted vegetables, such as carrots, parsnips, or beetroot, or a fresh, crisp salad of celery, watercress, and other bitter leaves.
• Meat and Poultry: For a heartier meal, serve the terrine with other meats or poultry. Smoked meats, such as bacon or prosciutto, can add a wonderful depth of flavour, while a simple roast chicken or turkey can be a more subtle pairing.
• Nuts: To add a crunchy texture to the dish, serve the terrine with nuts. Pistachios, in particular, are a great choice, as their slight saltiness can cut through the richness of the chicken.

The versatility of confit chicken terrine means it can be adapted to suit any occasion, whether a light lunch, a fancy dinner party, or a hearty family meal.

Storage

Confit chicken terrine is best stored in the refrigerator. The dish can be kept chilled for up to 5 days, although one source recommends eating it within 3 days. It is important to note that the terrine should be consumed within 3 months if frozen.

When storing, the terrine should be covered in plastic wrap or cling film to prevent it from drying out. It is best to allow the dish to come to room temperature for about 30 minutes before serving. This will enhance the flavour and texture of the terrine.

To store confit chicken terrine, it is recommended to follow standard food safety guidelines. The dish should be refrigerated or frozen as soon as possible after cooking. It is important to label the container with the date and contents to ensure it is consumed within the recommended time frame.

Proper storage of confit chicken terrine will ensure that the dish remains safe to consume and maintains its rich flavour and tender texture.

Frequently asked questions