Best 10 Chicken Terrine Recipes

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours. Drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly. Discard the bay leaves.
• In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

CHICKEN TERRINE

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.

CHICKEN TERRINE

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.

JELLIED CHICKEN AND CORIANDER "TERRINE"

Steps:

• In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
• Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
• Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
• In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
• Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
• Make sauce:
• In a small bowl stir together hoisin sauce and vinegar until smooth.
• Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours and drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
• Add the onions and cook, stirring, until soft, about 3 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
• Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly.
• Discard the bay leaves.
• In a food processor, puree the liver mixture.
• Add the remaining butter in pieces and pulse to blend.
• Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.
• Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates.
• Garnish the tops with parsley and surround with croutons.
• Serve with cornichons on the side.

MY VERY FAVORITE CHICKEN TERRINE

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.

BRAISED GOCHUJANG CHICKEN WITH MISO EGGPLANT TERRINE

Steps:

• Salt the chicken thighs on all sides and let rest for 15 minutes at room temperature. Pat them dry, then sear in some oil in a Dutch oven over medium-high heat skin-side down until golden brown, 3 to 5 minutes. Repeat on the other side. Add broth, gochujang, soy sauce, fish sauce, garlic, 2 tablespoons mirin and half the ginger. Mix well. Reduce heat to low and cover the pot, leaving a small crack for steam to exit. Braise for 30 minutes.
• Meanwhile, pulse the scallions, the remaining ginger and 1/2 tablespoon sesame oil in a food processor. Season to taste. Set aside.
• Whisk miso, egg, remaining 2 tablespoons mirin and 1 tablespoon sesame oil together in a shallow bowl. Spread panko on a sheet tray. Slice eggplants lengthwise into 1/4-inch planks. Dredge eggplants in miso batter, then panko. Arrange on another sheet tray. Continue this process until all the eggplant is done.
• Heat frying oil to 350 degrees F in a deep fryer or Dutch oven. Fry eggplant until the panko is golden brown and the eggplant is cooked through. Layer eggplant, tofu, then ginger-scallion sauce in a casserole dish. Repeat until eggplant is done.
• Remove the chicken from the pot. Julienne the Napa cabbage and add to the pot. Cook the cabbage on medium-high heat until wilted and sauce is reduced, about 5 minutes.
• Slice the eggplant terrine and place on plate. Spoon vegetables on plate, then add chicken on top. Spoon extra sauce and vegetables over the chicken and serve.

CHICKEN, PROSCIUTTO, MORTADELLA & ARTICHOKE TERRINE

Steps:

• Chicken -- First thing to do is to pound out the chicken. Place the chicken between plastic wrap and pound until thin.You can use a rolling pin, meat mallet or even the bottom of a heavy pan. Anything will work.
• The chicken will be used for two layers of the loaf so I try to cut the chicken in 2-3 smaller pieces so the chicken will fit to make the layers.
• Dipping Station -- Layout out your dipping station -- 1) well beaten eggs in one pie pan or small flat dish; 2) parmesan, seasoned salt, pepper, cayenne, and lemon zest in the other.
• Pan -- Line a loaf pan with parchment paper, bottom and sides and spray with non-stick spray. I use scissors and cut down the corners of the parchment paper to make it fit easier.
• Layer 1: Chicken - Dip 1/2 of the chicken in the egg and then in the parmesan mixture and place in the bottom of the loaf pan. Fit the pieces in well and tight so it covers the entire bottom of the pan.
• Layer 2: Mortadella and Proscuitto - Top the chicken with the mortadella slices and then 1/2 of the proscuitto.
• Layer 3: Artichokes - Slice the artichokes in 1-3 pieces, depending on the size. Then dip 1/2 of the artichokes in the egg and then in the parmesan and place on top of the mortadella and proscuitto.
• Layer 4: Fresh basil leaves -- All of the basil leaves.
• Layer 5: Chicken Again - Same as above. Dip the remaining chicken in the egg and then parmesan and put on top of the artichokes.
• Layer 6: Salami - Top the chicken with all of the salami and then the remaining proscuitto.
• Layer 7: Artichokes - Last layer. Once again, dip in the egg and then parmesan and top the salami and proscuitto.
• All Done -- Cover with a piece of parchment paper and here is the key - it needs to be weighted down. Take a brick and cover it with aluminum foil. That really works best. Place on top of the parchment paper and now you are ready to bake. If you don't have a brick, just open a bag of beans and pour them on a sheet of foil and wrap up. Just something heavy to weigh the terrine down.
• Bake -- Put the loaf pan in another pan, like a 13x9, filled 1/2 way with warm water. Then bake at 350 for 1 1/2 hours on the middle shelf. The water will keep the terrine from getting too brown and let it cook slower. Remove and let cool completely, cover well with plastic wrap, and refrigerate overnight.
• Aioli -- Mix all the ingredients together. Mayonnaise, lemon, herbs and garlic. Cover and refrigerate until ready to serve. This can be made ahead of time.
• Serve -- Remove the plastic wrap and the top parchment paper from the terrine, then put a plate on top and flip over. Remove the parchment paper and then thin slice. You can serve this for a buffet too, it is so pretty to serve. I like to serve the slices over a bed a greens and top with the garlic herb aioli. ENJOY this great unique dish!

CHICKEN AND ARTICHOKE TERRINE

Steps:

• 1. Preheat the oven to 325 F. 2. In a small pan over medium heat, sweat the onions in the oil until translucent but not colored. Then add the garlic and cook for one more minute. Turn the heat off and set the mixture aside. 3. Soak the bread with the cream and beaten eggs for 5 minutes. Crush with your hands until you get a paste. 4. Add the bread mixture with the ground chicken, the thyme, the chives, the spices, the salt, the pepper and the parmesan and mix well with your hands until the mixture is homogeneous. Be vigorous. 5. Then, add the cubed chicken and the pistachios and mix well, making sure that the cubed chicken is not crushed in the process. Be more gentle this time around. Set this aside. 6. In another bowl, mix the artichokes, the olives, the egg, the parmesan, the pepper and mix well. Set aside. 7. Brush a bit of olive oil inside the terrine mold and line it with parchment paper. (The oil is used so that the paper adheres well). Line your mold with overlapping slices of prosciutto, letting the extra hang over the sides of the dish. 8. Start layering the ingredients: use ¼ of the chicken mixture at the bottom of the dish, then cover the chicken mixture with a thin layer of Mortadella (two slices are fine). Repeat this step another time. 9. Layer the artichoke mixture in the middle and cover with Mortadella. On top, put two other layers of chicken and Mortadella as before. 10. Cover the meat with two slices of prosciutto, cover with the hanging parchment paper and aluminum foil. Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in oven and cook for 1-1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Leave in the refrigerator at least 24 hours before devouring. It is better 72 hours after. 11. Cut big slices and serve with crostini.

CHICKEN AND PESTO TERRINE

Steps:

• Heat the oil in a pan, preferably non-stick, add the onion, pine nuts and garlic and cook for 3 minutes or until the onion is tender. Set aside to cool.
• In a large bowl combine the chicken, parsley, capsicum, breadcrumbs, parmesan, egg, pesto and onion mixture; and season to taste with salt and freshly ground black pepper.
• Press the chicken mixture into a well greased 10cm x 25cm/4" x 10" loaf tin.
• Bake in a preheated oven at 180°C/350°F for 1 hour or until firm to touch. Cool for 10 minutes in the loaf tin and carefully pour off any juices.
• Turn out the loaf and serve it cut into slices, warm or at room temperature topped with baby spinach leaves, and served with (optional) sour cream or your favourite sauce.
• NOTE: If you want to save time, you can buy roasted red capsicum at you local delicatessen.