Description
French kitchens whisper elegance through this delicate terrine de volaille, blending silky chicken layers with fragrant herbs and rich cream. Culinary craftsmanship brings delightful textures and subtle flavors that invite savor and celebration on your plate.
Ingredients
Scale
Protein:
- 600 grams (21.16 ounces) of poultry fillet (chicken or turkey)
- 200 grams (7.05 ounces) of sausage meat
- 100 grams (3.53 ounces) of smoked bacon, cooked and drained
Herbs, Vegetables, and Nuts:
- 1 shallot, finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon of fresh parsley, chopped
- 1 teaspoon of dried thyme
- 50 grams (1.76 ounces) of peeled pistachios
- 50 grams (1.76 ounces) of Paris mushrooms, finely sliced
- 50 grams (1.76 ounces) of roasted hazelnuts
Dairy and Binding Ingredients:
- 2 eggs
- 100 milliliters (3.38 fluid ounces) of thick fresh cream
- Salt and pepper, to taste
Instructions
- Preheat the oven to a moderate temperature, ensuring an even heat distribution for optimal cooking.
- Slice the chicken fillets into two distinct portions: set aside 200g of roughly chopped pieces and prepare the remaining 400g for blending with sausage meat.
- Transfer the blended chicken and sausage mixture into a food processor, incorporating cream, eggs, and aromatic herbs to create a smooth, homogeneous forcemeat.
- Layer the reserved chunky chicken pieces into a terrine mold, creating a textural base for the preparation.
- Carefully pour the processed forcemeat over the chunky chicken, ensuring an even and consistent coverage throughout the mold.
- Season the mixture with salt, pepper, and any additional spices to enhance the overall flavor profile.
- Wrap the terrine mold with aluminum foil, creating a protective seal that will help maintain moisture during the cooking process.
- Place the wrapped terrine in a deep baking dish filled with hot water, creating a water bath that will promote gentle, even cooking.
- Slide the baking dish into the preheated oven and allow the terrine to cook slowly, developing rich flavors and a smooth, creamy texture.
- After the recommended cooking time, remove the terrine from the oven and let it cool completely before carefully unmolding.
- Refrigerate the terrine for several hours or overnight to allow the flavors to meld and the texture to set firmly.
- Slice the chilled terrine into elegant portions, serving it as a sophisticated appetizer or light main course.
Notes
- Slice chicken breasts evenly to ensure uniform cooking and texture throughout the terrine.
- Mix soft and chunky chicken pieces for a more interesting mouthfeel and rustic appearance.
- Use a food processor with a sharp blade to create a smooth, consistent texture when blending chicken with sausage meat.
- Line the terrine mold with plastic wrap or parchment paper for easy removal and cleaner presentation after baking.
- Prep Time: 20 minutes
- Cook Time: 1h30
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 395
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 130 mg