Chicken Terrine With Sauce Vierge Recipes

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CHICKEN TERRINE WITH SAUCE VIERGE



Chicken Terrine With Sauce Vierge image

I saw this made yesterday on my favourite food show Market Kitchen so I went to the site and found it to save here. The recipe calls for "baby" breast fillets which we call Tenderloins in Australia and are that fillet at the back that virtually just falls off. I reckon 4 tenderloins wwould equal one regular sized breast if you can't get them (the tenderloins). It looked so simple to make and would be beautiful for a summer brunch, lunch or picnic.

Provided by JustJanS

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons very finely chopped chives
2 tablespoons very finely chopped flat leaf parsley
1 tablespoon very finely chopped chervil
2 tablespoons very finely chopped cornichons
1 tablespoon baby capers
1 plum tomato, de-seeded and finely chopped
1 tablespoon very finely chopped red onion
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
12 tiny chicken fillets, halved horizontally (the small tenderloin)
2 egg yolks
220 ml double cream, very cold
6 -8 slices prosciutto
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped chives

Steps:

  • Sauce Vierge:.
  • combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
  • Preheat the oven to 180C/gas 4.
  • Put half the chicken fillets into a food processor and process to a smooth purée, then add a good pinch of sea salt and ground white pepper along with the egg yolks.
  • With the motor running, add the very cold cream until you have a smooth purée.
  • Line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).
  • Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
  • Spoon one-third of the chicken purée into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. Top with another one-third of the purée, followed by the remaining fillets, then the last of the purée.
  • Fold over the edges of the ham then cover with baking paper. Put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).
  • Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
  • Serve the terrine sliced with spoonfuls of sauce vierge.

Nutrition Facts : Calories 211.2, Fat 22, SaturatedFat 10.1, Cholesterol 114.2, Sodium 100.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 1.9

CHICKEN TERRINE



Chicken Terrine image

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

1/4 cup chopped fresh parsley
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 tablespoon vegetable oil
1 teaspoon salt
2 egg whites
1 small red bell pepper, chopped (1/2 cup)

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

MY VERY FAVORITE CHICKEN TERRINE



My Very Favorite Chicken Terrine image

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

2 heads garlic, separated into cloves and peeled
1 cup half-and-half cream
2 (3 1/2-4 lb) whole chickens
1 cup hazelnuts, shelled or 1 cup roasted unsalted shelled pistachio
1/2 bunch basil leaves, cut into chiffonade
1 tablespoon fresh thyme leave, chopped
1 lemon, zest of
4 teaspoons salt
2 teaspoons fresh ground black pepper

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



Chicken Terrine image

Make and share this Chicken Terrine recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 lb boneless skinless chicken breast
1 lb skinless chicken legs
1/2 lb pork, minced
1/2 lb veal, minced
1 onion, chopped
1 tablespoon butter
1 egg, lightly beaten
2 tablespoons parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon ground allspice
3 slices lemons
pepper

Steps:

  • Preheat oven to 325°F.
  • Cut chicken breasts into very thin strips and set aside.
  • Remove meat from chicken legs and chop very finely.
  • Combine meat from chicken legs with pork and veal.
  • Sauté onion in butter until soft but not brown.
  • Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
  • Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
  • Arrange lemon slices on top and cover with foil.
  • Place loaf pan in a large baking dish with once inch water.
  • Bake for 1-1/2 hours.
  • When done baking, remove foil and pour off fat.
  • Remove lemon slices.
  • Cover with fresh foil and place a weight on top.
  • Chill over night in refrigerator.

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