Chicken Terrine: Smoked Meat Delicacy Explained

A chicken terrine is a classic dish that involves cooking and shredding chicken meat, seasoning it, and arranging it in a mould with other ingredients like vegetables, nuts, and sauces. The dish is then chilled and served in slices. A smoked chicken terrine specifically involves smoking the chicken before it is shredded and arranged in the mould. The smoking process can be done at home in a small barbecue or by purchasing pre-smoked chicken from a butcher. The terrine is often served with bread, salad, and condiments like mustard or mayonnaise.

Characteristics of Smoked Chicken Terrine

How to smoke chicken

Smoking chicken infuses it with a delicious wood-fired flavour and is a great way to cook a whole chicken or individual chicken breasts. It is a versatile dish that can be served at a holiday dinner, in sandwiches, or on a salad.

Preparation:

Before smoking a whole chicken, you can brine it to make it moist, tender, and flavourful. To brine a chicken, submerge it in a mixture of water, salt, and sugar, along with other desired spices and herbs, for anywhere between 4 to 24 hours. This process infuses flavour into the meat and keeps it juicy.

Alternatively, you can dry brine the chicken by salting it and letting it sit in the refrigerator, or simply apply a dry rub. A basic dry rub includes salt and a colourful element like paprika, chile powder, or cumin.

Spatchcocking:

Spatchcocking, or butterflying, the chicken involves removing the backbone so that the chicken can lay flat in the grill or pan. This technique allows for more even cooking and can reduce the cooking time.

Smoking:

When smoking a whole chicken, set your grill between 180-225°F (82-107°C). Smoking a whole chicken can take between 3 to 4 hours, depending on the size of the bird, the temperature, and whether it has been spatchcocked. The chicken is ready to be removed from the grill when the internal temperature reaches 165°F (74°C).

For smoking individual chicken breasts, preheat your smoker to 225°F (107°C). Smoke the chicken breasts for approximately 1 hour or until the internal temperature reaches 160°F (71°C). Then, let the temperature rise to 165°F (74°C) while the meat is tented with foil.

Wood Choice:

Most wood pellets pair well with poultry, but you can choose a wood type based on the desired flavour profile. For additional sweetness, fruit tree or mild wood pellets like cherry or apple are a good choice. For a bolder flavour, try hickory or mesquite.

Tips:

• Injecting brine into the chicken is another way to add moisture and flavour.
• Brining for too long can result in oversalted meat, so it is best not to brine for more than 24 hours.
• Smoking chicken for about an hour and then increasing the heat can result in smoky flavour and crisp skin.
• Using a meat thermometer is the best way to ensure your chicken is cooked to the correct temperature and is safe to eat.

Preparing the chicken

Firstly, select a whole chicken, preferably corn-fed, weighing around 1kg. You can also use smoked chicken breasts, either store-bought or smoked by yourself in a small barbecue. The amount of chicken you need may vary depending on the size of your terrine mould, but typically, you will require about 450g of boneless and skinless chicken breasts.

Once you have your chicken, it's time to roast it. Preheat your oven to 150 degrees Celsius. Rub the chicken with olive oil and season generously with salt and pepper. You can also add other seasonings like garlic or herbs for extra flavour. Place the chicken in a roasting tray and cook it for around 90 minutes, or until the internal temperature reaches 63 degrees Celsius in the thickest part of the breast. Allow the chicken to rest for at least 30 minutes before handling.

While the chicken is resting, you can prepare any vegetables or herbs you plan to use in your terrine, such as blanching asparagus spears or chopping parsley. You can also make use of this time by preparing the gelatine mixture, if using, and the other ingredients that will go into the terrine, such as chopped gherkins or shallots.

Once the chicken has rested, carefully strip the meat from the bones, discarding the skin and bones. It's essential to retain some larger pieces of meat for texture, so try to keep some whole breasts or fillets and then cut them into strips. The amount of meat you need for the terrine will depend on the size of your mould, but typically, you will use most or all of the meat from a whole chicken.

Place the chicken meat in a mixing bowl and add the remaining ingredients, such as butter, herbs, spices, and any vegetables or nuts you wish to include. Mix the ingredients well, but be careful not to break down the meat too much, as you want to retain some chunky pieces in your terrine. Season the mixture to taste, adding ingredients like malt vinegar, sea salt, or freshly ground pepper as needed.

At this stage, you can also add a gelatine mixture to help set the terrine. Soak the gelatine in cold water or stock, and then dissolve it in a pan with the chicken juices, stock, and any other desired ingredients like butter or mustard. Add this mixture to the chicken and other ingredients, combining everything well.

Now your chicken is prepared and ready to be assembled into your terrine! Line your mould with cling film and prosciutto or ham slices, and then start layering your chicken mixture with any vegetables or herbs. Press the mixture firmly into the mould, ensuring everything is well-combined and seasoned to your liking. Finally, cover and refrigerate your terrine for at least 5 hours or overnight to allow it to set.

Making the terrine

Ingredients

• 1 smoked chicken, skin removed
• 150g butter, chopped, at room temperature
• 1/2 cup salted macadamias, chopped
• 1/4 cup creme fraiche
• 1/4 cup whole-egg mayonnaise
• 1/4 cup roughly chopped parsley
• 1 bunch chives, snipped
• 2 tablespoons wholegrain mustard
• 1 tablespoon brandy (optional)

Method

• Remove the meat from the chicken, discarding the bones. Roughly chop the meat and place it in a large bowl with the butter, nuts, creme fraiche, mayonnaise, herbs, mustard, and brandy (if using). Season to taste and mix well.
• Line a 900g (9 x 5 x 3-inch) loaf tin or individual dishes with plastic wrap or clingfilm, ensuring it is pressed into the corners and overhangs the sides.
• If using a loaf tin, line the bottom with a thin layer of stock. You can use chicken stock and add crushed garlic cloves and chopped parsley to it for extra flavour.
• Layer the chicken mixture with blanched vegetables such as asparagus and carrots. Alternatively, use prosciutto or Parma ham slices to line the tin, slightly overlapping, with enough overhang to fold over the terrine once it is full.
• Press the terrine mixture into the tin, adding larger pieces of meat and vegetables to create texture. Repeat the process until the tin is full.
• Fold the meat, vegetables, or prosciutto over the mixture and cover with the overhanging plastic wrap or clingfilm. Place a weight on top and refrigerate overnight or for at least 5 hours.
• To serve, invert the terrine onto a plate and remove the plastic wrap or clingfilm. Slice and serve with mustard, pickles, and bitter leaves, or with toasted bagel slices and cornichons.

Setting the terrine

Prepare the mould:

Firstly, you will need to line your mould with plastic wrap or clingfilm. This is an important step as it will ensure that your terrine can be easily removed from the mould once it has set. Choose a loaf tin or a traditional terrine mould, and line it with a double layer of clingfilm, leaving enough overhang to cover the top of the terrine later. This will make it easier to remove the terrine without damaging its shape.

Layering the ingredients:

Now it's time to start layering your ingredients. Start by pouring a thin layer of stock into the bottom of the mould. This will help the first layer of ingredients settle and adds a little extra flavour. Next, you will create layers of chicken, vegetables, and other ingredients of your choice, such as nuts or herbs.

For example, you might place a layer of asparagus spears or carrots onto the stock, followed by a layer of chicken, seasoning each layer as you go. Repeat this process, adding more stock and layering with different ingredients until the mould is almost full. Remember to tear or cut the chicken into pieces to fit your mould, and try to keep some larger pieces of chicken to give your terrine texture.

Final steps:

Once you have filled the mould, it's time to seal it. Fold the overhanging clingfilm over the top of the terrine to cover the ingredients completely. You can then place another layer of plastic wrap or foil on top and weigh it down with tins or small cans. This will help compress the ingredients and ensure your terrine holds its shape.

Finally, place the terrine in the fridge to set. It is best to leave it overnight or for at least 5 hours so that it sets completely.

Your smoked chicken terrine is now ready to be served! Simply remove it from the mould by lifting out the entire block using the overhanging clingfilm. Invert it onto a serving plate and carefully peel off the plastic wrap. Slice the terrine and serve it with your choice of accompaniments, such as mustard, pickles, bitter leaves, or crusty bread.

Serving the terrine

Unmoulding the Terrine:

First, carefully remove the terrine from the mould. If you have used a loaf tin or a traditional terrine mould, simply invert the mould onto a serving plate and gently lift it off. Make sure to remove any plastic wrap or clingfilm used to line the mould. Some recipes suggest using the clingfilm to fold over the terrine and seal it tightly while it sets in the fridge, so remember to remove this before serving.

Slicing the Terrine:

Use a very sharp knife to cut the terrine into slices. For a more elegant presentation, cut the terrine into generous slices, as this will showcase the beautiful mosaic of ingredients inside. Place one or two slices of the terrine on each plate, depending on their thickness and your desired portion size.

Accompaniments:

Smoked chicken terrine goes well with various accompaniments. Here are some suggestions:

• Bread: Serve the terrine with crusty bread or toasted bagel slices.
• Salad: Create a refreshing salad to accompany the terrine. Consider including ingredients such as mixed salad leaves, fresh herbs, potatoes, and a tangy dressing.
• Pickles: Add a spoonful of pickles or relish on the side, such as cornichons or fruit pickle.
• Mustard: Offer a selection of mustards, such as Dijon or wholegrain, to complement the flavours of the terrine.
• Mayonnaise: Prepare a homemade mayonnaise, such as tarragon mayonnaise, to pair with the terrine.
• Vegetables: Lightly blanched or roasted vegetables, such as asparagus or carrots, can be used as a garnish or side dish.

Wine Pairing:

If you want to elevate your dining experience, consider pairing your smoked chicken terrine with a glass of wine. A Gavi from Italy or an Albariño from Spain are recommended wine choices to complement the flavours of the dish.

Frequently asked questions