MY VERY FAVORITE CHICKEN TERRINE
Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated.
Provided by French Terrine
Categories Lunch/Snacks
Time 3h
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Rinse whole chickens inside and out under cold water and blot dry. Remove wing tips and save for another use.
- With breast side down, using kitchen shears, cut skin down length of backbone. Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside.
- Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl. (An experienced chef can do this in less than an hour, but I cannot. You might want to save the bones for making stock).
- Roast hazelnuts in medium oven (350 degrees F) for about 10 minutes. Remove from oven and wrap in a kitchen towel. While still warm, rub them together in the towel to remove the dark outer skin. Do not be concerned if not all the dark husks come off. If you are using pistachio nuts, this step can be omitted.
- Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil. Simmer until garlic is tender, about 1/2 hour. Allow to cool then mash into paste. Since the Half & Half gets absorbed by the garlic, there is no need to strain it out. (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor).
- Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper. Then mix with the diced chicken, making sure that all ingredients are thoroughly combined.
- Spray a 6-cup terrine pan with cooking spray. Line terrine pan with reserved skins from chickens (outer side of skin against side of pan), draping it over the sides.
- Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely.
- Cover terrine either with its lid or wrap tightly in foil. Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan).
- Remove terrine from baking dish and pour off the water. Remove the foil (or lid) and place terrine back in roasting pan. Cut a piece of cardboard to fit over the terrine. Cover with plastic wrap or foil, then weight down with several heavy cans. Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan.
- When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan. Then unmold onto platter. Use a serrated knife for slicing. Garnish with the luscious aspic that forms and thyme sprigs.
Nutrition Facts : Calories 231.6, Fat 17.4, SaturatedFat 4.7, Cholesterol 63.5, Sodium 432.7, Carbohydrate 3.1, Fiber 0.7, Sugar 0.3, Protein 15.5
CHICKEN TERRINE
Let your food processor do all of the work in this savory, herb-flecked party spread.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h55m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
- Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
- Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour.
- Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 25 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg
PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
FRENCH COUNTRY-STYLE TERRINE
A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.
Provided by Cecily Parsley
Categories Meat
Time 2h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
- Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
- Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
- For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
- Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
- Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
- Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.
Nutrition Facts : Calories 240.1, Fat 13.6, SaturatedFat 4, Cholesterol 165, Sodium 827.2, Carbohydrate 3.7, Fiber 0.8, Sugar 1, Protein 21.6
CHICKEN AND THYME TERRINE
My favorite very low calorie-no fat terrine, very pretty too. 1 serving is one point WW. Great, easy recipe, good for buffets and parties. Also do with turkey breast. The original name on this recipe was 'paté' which I think is misleading, so I'm changing the name to 'terrine', which suits it better. I think this also confused its one reviewer. Try it--such a good, light recipe!
Provided by Kasha
Categories Lunch/Snacks
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Line standard loaf pan with foil, spray with Pam Sprinkle parsley in the bottom of pan.
- Cut breasts in small pieces, process in food processor until ground.
- Add reamining ingreadients except red pepper and process until smooth.
- Mix chicken mixture and chopped red pepper, spread in pan.
- Cover pan tightly with foil, bake 1 hour, remove foil, bake another 20-30 minutes or until 180° Cover and let stand 1 hour.
- Refrigerate at least 3 hours.
- Invert pan onto platter and cut into slices.
Nutrition Facts : Calories 85.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 27.2, Sodium 179.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 9.4
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