chicken terrine

I love terrine, but many people find them to fatty or livery. This recipe attempts to overcome those problems. It does contain liver, but you should only experience a pleasant tang when eating and the use of chicken breast reduces the amount of fat created.

Ingredients

175g Leeks finely chopped
1Kg Chicken breast
250g Rindless back bacon
100g Lambs liver
4 Cloves of garlic
1½ tablespoons of tarragon
1½ tablespoons of parsley
1½ tablespoons of rosemary
1½ teaspoons of salt
1½ teaspoons of pepper

How to cook

Gently fry the leeks and set aside
Coarsely blend all other ingredients
Mix leeks with the blend
Put in an oiled loaf tin at 180ºC for 90 minutes covered in foil
Take foil off and cook for another 15 minutes
Let cool
Put in a fridge overnight weighed down with tins
Serve with cold toast.

2 comments to this

sasha said on 06 Apr 2006 at 15:36:04:

That looks interesting. I shall certainly try it.
As a matter of interest, why do you use lamb's liver rather than chicken liver?

mickredman said on 06 Apr 2006 at 18:19:12:

Thanks for your comments sasha.  I used the lambs liver for 2 reasons: 1.  I wanted to break the flavours up a bit. 2.  There's a certain sharpness relating to lambs liver which I've enjoyed in other terrines. Chicken liver is more subtle and, for me, can get lost in something as strong as a terrine.  But if you prefer chicken liver, I'm sure your version will turn out well.