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Chicken amp Pork Terrine Recipe The PERFECT Terrine for Beginners
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This chicken and pork terrine is a great introduction to the world of charcuterie. And even though is does have several different processes, none of them are difficult and all can be brought together really easily. • So if you've never made a terrine before this is a really good place to start. • If you like this sort of thing let me know because I've got tons I'd love to share with you. • How To Break Down A Chicken: • Roasted Chicken Skin Butter | Al Brady • Chicken Skin Butter: • How To Break Down A Chicken | Chef-De... • Big love and stay safe! ❤️ x • Don't forget to subscribe to @Al.Brady. : https://bit.ly/2WLJloE • ------------------------------------------------------------ • EQUIPMENT I USE: https://amzn.to/2zOioYi • ------------------------------------------------------------ • If you liked this video please: COMMENT, LIKE SUBSCRIBE! • https://bit.ly/2WLJloE • ------------------------------------------------------------ • SLIDE INTO MY DM'S: • Website - http://www.albrady.co.uk • Instagram - / albrady.co.uk • Facebook - / albrady.co.uk • ------------------------------------------------------------ • FIND THE RECIPE HERE: • https://albrady.co.uk/chicken-pork-te... • SUBSCRIBE TO @Al.Brady. : https://bit.ly/2WLJloE • INGREDIENTS: • 2 banana shallots, finely chopped • 2 garlic cloves, crushed • 50g butter • 100g chicken livers • 3tbsp brandy • 1 large sprig of thyme • 1 bay leaf • 1 chicken, approx. (1.2-1.4kg) • 325g minced pork • 1 egg, beaten • 10g flat leaf parsley, chopped • 1tbsp thyme leaves, finely chopped • 2tbsp port • salt and black pepper • 6 chipolata sausages • 450g smoked streaky bacon • METHOD: • Melt 25g of butter in a small saucepan and add the shallots and the garlic and cook our a medium heat for 4-5 minutes until soft tender and a little golden. Then remove the shallot mixture from the pan and put to one side to cool, reserving the pan. • Melt the remaining butter in the same saucepan you cooked the shallots in, and once foaming sauté the chicken liver in this until just cooked. Add the bouquet garni and 2 tablespoon of the brandy. Bring to the boil then remove from the heat and eat to cool and marinate. • Remove the breast fillets from the chicken, skin each breast, slice into strips lengthways and keep chilled until needed. Remove all the skin and bone from the remaining chicken legs and mince or very finely chop the flesh using a food processor. • To make the farce; place the minced chicken pork, shallot mixture, egg, herbs, remaining brandy, port, cooking liquor from the livers, salt and black pepper in to a large bowl and mix well. Once mind put to one side until ready to use. • Stretch the rashers with the back of a knife and arrange them slightly overlapping on a piece of clingfilm on a board. • Assemble the terrine on the bacon as follows; place half of the farce down the centre and cover with the sliced chicken breast, the livers, and the chipolatas, then cover with the rest of the farce. • • With the help of the clingfilm, roll to a neat shape ensuring the bacon overlaps itself so that it sticks well. • • Remove the clingfilm and wrap firmly in aluminium foil. Cook in the pre-heated oven for one hour or until the internal temperature reaches 64-65ºC. • Leave the terrine to rest until the internal temperature hits 72ºC, then remove the tin foil and wrap the terrine tightly in cling film to set the round cylinder shape. • Chill the wrapped terrine for at least 8 hours or overnight to cool and set completley. • Once cooked you can brown the bacon around the outside of the terrine if you like, or serve it as is in slices, with your choice of salad, chutney and toast.
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