Chicken Terrine: Pressing Art Of Culinary Perfection

Chicken terrine is a simple yet impressive dish, often served as a starter or canapé. It is typically made with chicken, bacon, and various herbs and spices, and can be served warm or cold. The preparation method involves layering and pressing the ingredients into a terrine mould or loaf tin, which is then baked and chilled. Chicken terrine can be made in advance, making it a convenient option for dinner parties or special occasions. It is often served with crusty bread, cornichons, crackers, or a side of salad.

Chicken, bacon and pistachio terrine ingredients

Chicken, bacon and pistachio terrine is a savoury dish that can be served hot or cold, making it perfect for any occasion. It can be eaten on its own or with crusty bread or a crunchy salad.

Ingredients

• Streaky bacon
• Chicken breast fillets
• Lean minced pork
• Onion
• Garlic
• Pistachio nuts
• Eggs
• Salt and pepper
• Olive oil
• Brandy (optional)
• Thyme
• Lemon zest
• Chicken mince (optional)
• Pancetta (optional)
• Fresh chives (optional)

Method

First, line a loaf tin with bacon rashers, overlapping them slightly and leaving some overhang. Then, blend half the chicken and mix with the remaining ingredients in a bowl. Spoon the mixture into the tin and fold over the overhanging bacon. Cover with foil and place in a roasting tin with boiling water coming halfway up the sides. Bake for 1.5 hours or until firm. Remove and leave to cool, then chill until firm.

Chicken and black pudding terrine with piccalilli

Chef Matthew Tomkinson takes the humble chicken terrine and elevates it into a magnificent dish by adding black pudding to the mix. The terrine is served with a garden-fresh piccalilli.

Ingredients

• 1 sprig of fresh thyme
• 1/2 garlic, roughly chopped
• 1000ml of chicken stock
• 120g of black pudding
• 200g of cauliflower, diced
• 200g of radishes, diced
• 200g of green beans, diced
• 200g of cucumber, diced
• 200g of red pepper, diced
• 10g of ground turmeric
• 10g of English mustard powder
• 1/2 tbsp of mustard seeds
• 1/2 tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• 500ml of white wine vinegar
• 150g of granulated sugar
• 50g of hazelnuts, toasted
• Chicken legs
• Salt
• New potatoes

Method

First, season the chicken legs heavily with salt and place them in a tight-fitting bowl with the herbs and garlic. Cover loosely with cling film and place a heavy weight on top. Leave for 24 hours.

Remove the chicken from the bowl and wash the legs well in running water. In a pan, bring the chicken stock to 80°C and add the legs, ensuring they are covered. Cook gently, maintaining the temperature, for 2-3 hours until tender and the meat is coming off the bone. Remove from the heat and allow to rest in the liquid for 1 hour.

Remove the chicken from the liquid, strain into a clean pot and reduce to intensify the flavour. Be careful not to make it too salty. Pick all of the meat from the bones and set aside.

Place the new potatoes into a pan, cover with cold water and bring to a gentle simmer. Cook until tender, drain off the water and allow to cool slightly. Peel with a paring knife while still warm and dice into 1cm cubes.

Medium dice the black pudding and sauté in a hot pan until crispy all over. Mix with the chicken leg meat and the new potatoes. Season well and add a few spoons of the chicken stock to glaze and coat the ingredients.

Line a terrine mould (or any similar-sized mould) with a double layer of cling film. Fill the mould with the mixture, cover the surface with cling film, and place some weights on top to press the mixture down. Leave in the fridge to set, preferably overnight.

Piccalilli

Place the diced vegetables in a large colander over a bowl and sprinkle with salt. Mix well, then cover with a tea towel and leave in a cool place for 24 hours. Then, rinse the vegetables in water and drain thoroughly. Set aside.

Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin, and coriander into a smooth paste with a little of the vinegar.

Pour the remaining vinegar into a saucepan with the sugar and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well, and return to the pan. Bring to the boil and boil for 3-4 minutes so that the spices release their flavours into the sauce.

Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Spoon the piccalilli into warm, sterilised jars and seal immediately. Keep for as long as possible before using.

To Serve

Once ready to serve, reserve a few cauliflower florets and then blend the rest of the piccalilli into a thick sauce.

Cut the terrine into generous slices and place onto plates. Season the slices with a little freshly ground pepper and some coarse sea salt. Arrange the piccalilli sauce to one side of the terrine and garnish with the reserved cauliflower florets and some toasted hazelnuts. Serve with toasted bread.

Chicken and vegetable preparation

Chicken Preparation:

Firstly, you will need to decide on the cut of chicken you wish to use. Chicken breasts, thighs, or legs can be used, and they should be deboned and cut into thin strips or cubes. If using a whole chicken, ask your butcher to debone it and keep the skin in one piece. You can also use chicken mince or chicken breast fillets.

Season the chicken with salt, pepper, and other desired herbs and spices. This can be done by rubbing the seasonings directly onto the chicken or by marinating it in a mixture of spices and herbs. For added flavour, you can also brine the chicken by placing it in a tight-fitting bowl with herbs, garlic, and a heavy weight on top for 24 hours.

Vegetable Preparation:

For the vegetables, you have a variety of options, including leeks, shallots, garlic, new potatoes, cauliflower, radishes, green beans, cucumber, red pepper, and more. These vegetables should be diced or thinly sliced, depending on the recipe you follow.

Some recipes call for blanching or sautéing the vegetables before adding them to the terrine. For example, you can blanch potato slices in clarified butter and sage before baking them until tender. This adds flavour and ensures they are cooked through.

Additionally, you can prepare a piccalilli, a type of relish made with diced vegetables, spices, vinegar, and sugar, to serve alongside the chicken terrine. To make the piccalilli, mix diced vegetables with salt and leave them in a cool place for 24 hours. Rinse and drain the vegetables, then blend spices and cornflour with vinegar to make a paste. Boil vinegar and sugar, then add the paste, diced vegetables, and boil gently to release the spices' flavours. Spoon the piccalilli into sterilised jars and seal.

Combining Chicken and Vegetables:

Once your chicken and vegetables are prepared, it's time to combine them. This can be done in layers, with the chicken and vegetables alternating, or by mixing them together before adding them to the terrine mould.

For a layered approach, start with a layer of the chicken mixture, followed by a layer of diced vegetables, and repeat. If using a whole chicken, you can line the mould with the skin, allowing the excess to drape over the sides.

If mixing the chicken and vegetables, ensure they are combined thoroughly and evenly distributed.

Final Steps:

Before serving, the terrine should be chilled for at least 24 hours, and preferably overnight, to allow the flavours to meld and the terrine to set.

When ready to serve, remove the terrine from the mould, slice it, and serve it chilled with crusty bread, crackers, cornichons, chutney, or a side of your choice.

Preparing the chicken and vegetables for a pressed chicken terrine involves careful seasoning, cooking, and layering to create a delicious and impressive dish.

Chicken and potato terrine

A chicken and potato terrine is a delicious dish that can be served as a starter or side and can be made in advance. It is an impressive-looking dish that is relatively simple to make, requiring just a little patience.

Ingredients

For the chicken:

• Chicken legs or breasts
• Chicken stock
• Herbs and spices (e.g. thyme, garlic, bay leaves)
• Salt and pepper
• Bacon or pancetta
• Butter
• Onion
• Brandy
• Lemon zest
• Nuts (optional)

For the potatoes:

• Large potatoes (e.g. Maris Piper)
• Duck fat, butter or oil
• Salt and pepper
• Cream (optional)
• Garlic (optional)
• Sage (optional)
• Parmesan (optional)

Method

First, prepare the chicken. Season the chicken legs heavily with salt and place in a bowl with herbs and garlic. Cover with cling film and place a weight on top. Leave for 24 hours.

Remove the chicken and wash the legs. Bring the chicken stock to a gentle boil and add the legs, ensuring they are covered. Cook for 2-3 hours until tender, then leave to rest in the liquid for an hour. Remove the chicken, strain the stock and reduce to intensify the flavour. Pick the meat from the bones and set aside.

Next, prepare the potatoes. Peel and thinly slice the potatoes, ideally using a mandolin for even slices. Grease an oven dish and line with melted duck fat, butter or oil. Create layers of potato slices, brushing each layer with fat, until the dish is full. Season with salt and pepper as you go.

Bake the potato terrine in the oven at 150°C for about an hour, until tender. Allow to cool slightly before serving.

While the potatoes are baking, prepare the rest of the chicken mixture. Melt butter in a frying pan and add the onions and garlic, cooking until soft. Transfer to a bowl and add the chicken mince or shredded chicken leg meat, herbs, spices, nuts (if using), brandy, lemon zest and seasoning. Mix well and fry a small piece to taste for seasoning.

Now it's time to assemble the terrine. Half-fill a terrine tin or loaf tin with the chicken mixture, then layer chicken breast strips on top. Top with the remaining chicken mixture, pressing down firmly and levelling the top. If using bacon, line the tin with rashers first and fold over the chicken mixture.

Cover the tin and place in a deep baking dish. Pour boiling water into the baking dish until it reaches halfway up the side of the terrine tin. Bake for around 1.5 hours, until the terrine is firm and the juices run clear.

Remove the terrine from the oven and allow to cool, then chill well before serving. To serve, turn the terrine out of the dish and slice thickly. Serve with crusty bread, salad leaves, chutney, or your chosen accompaniments.

This chicken and potato terrine is sure to impress your guests and can be made up to 48 hours in advance. Enjoy!

Chicken and apricot terrine

A chicken and apricot terrine is a delicious dish perfect for the summer months. It is a lot like a poached chicken meatloaf, served cold. The terrine is made by layering juicy poached chicken, fresh herbs, salty bacon, and sweet apricots. The combination of tender chicken and sweet apricots is truly mouth-watering.

To make the chicken and apricot terrine, you will need the following ingredients:

• Poached chicken
• Fresh herbs
• Bacon
• Dried apricots
• Leek
• Gelatine
• Chicken stock
• Prosciutto or speck
• Butter
• Garlic
• Capers

The first step is to poach a whole chicken, which cooks the meat and creates a delicious stock. You can also use a rotisserie chicken and store-bought stock as a shortcut. Once the chicken is cooked, shred the meat into large chunks, discarding the skin.

Next, line a loaf pan with cling film, then line the base and sides with prosciutto. You can also use bacon rashers, overlapping slightly and leaving some overhanging the tin. In a separate pan, cook the leeks, garlic, and bacon until softened. Season with salt and pepper, and stir through the herbs.

Now it's time to assemble the terrine! Layer the shredded chicken into the loaf pan, alternating with the leek mixture, apricots, and capers. Pour the stock with dissolved gelatine over the top and top with the remaining prosciutto or bacon. Cover with cling film and chill for at least 8 hours or overnight.

When ready to serve, remove the terrine from the fridge and invert it onto a chopping board. Gently peel off the cling film and use a sharp knife to slice the terrine thickly. Serve with crusty bread, chutney, cornichons, or pickled onions. It also pairs well with a glass of chilled white wine or a cool pint of British ale.

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