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chicken terrine slice on a plate.

Chicken Terrine

Amanda
Impress your friends and make this chicken terrine. Easy tomake, great for a starter or meal and freezes beautifully too.
5 from 18 votes
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer, lunch
Cuisine French
Servings 10
Calories 200 kcal

Equipment

  • 1 litre or 2 lb terrine dish with lid - or a loaf tin and kitchen foil
  • sharp knife
  • deep roasting dish
  • Food processor/blender - for the liver or just finely chop
  • chopping board
  • kitchen paper
  • sieve or colander
  • Mixing bowl

Ingredients
 
 

  • 125 g smoked streaky bacon approx 7 slices
  • 225 g chicken liver
  • 500 g chickenork mince
  • 2 shallots long
  • 2 cloves garlic
  • 1 teaspoon dried thyme
  • 225 g chicken breast
  • 3 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Peel and finely chop the shallots and garlic.
  • Slice the chicken breast lengthways so that you have pieces of about 1 or 2 centimetres in width.
  • Rinse the livers in plenty of cold water and drain in a colander or sieve.
  • Dry them well on plenty of kitchen paper and and trim off any discoloured green pieces.
  • Finely chop the livers or pulse a few times in a food processor.
  • Place the chicken mince, shallots, garlic, liver, thyme and seasoning into a mixing bowl and mix everything together well.
  • Use the back of a knife to stretch the bacon. It should be about a third longer than its original shape.
  • Place the bay leaves in the bottom of the dish and line the base of the terrine dish with the bacon.
  • Place a third of the chicken mixture into the bottom of the terrine. Use the back of a fork to press it into the corners in an even layer.
  • Divide the chicken breast strips into 2 and arrange one half of the slices lengthways in the terrine.
  • Cover with another third of the chicken mix.
  • Add another layer of chicken breast strips.
  • Add the final layer of chicken mixture and level the surface.
  • Pull the bacon over the terrine, place the lip on or cover with foil.
  • Place the terrine in a deep roasting dish.
  • Pour in hot water from the tap or kettle to come halfway up the sides of the terrine dish. You might find this easier if you put the roasting tin and terrine in the oven first.
  • Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and cook for 2 hours.
  • Allow to cool to room temperature.
  • Pour off any greasy liquid and discard and use a paper towel to remove and residue.
  • Place a clean piece of foil over the top and use some canned goods to weigh it down evenly.
  • Leave overnight in the fridge.
  • Cut into slices about a centimetre or half an inch thick.

Nutrition

Calories: 200kcalCarbohydrates: 1gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 153mgSodium: 499mgPotassium: 417mgFiber: 0.2gSugar: 0.4gVitamin A: 2506IUVitamin C: 5mgCalcium: 12mgIron: 3mg
Keyword chicken terrine
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