Chicken Terrine

For how cool the finished product looks, it is a relatively simple recipe. The only complicated portion is the use of sheet gelatin. This type of gelatin is used commercially for it's ease and precision. I highly recommend purchasing some online, the "silver" level, and start using it for panna cotta and of course, chicken terrine. 

Note that the terrine needs to sit refrigerated overnight for the gelatin to set and hold the whole thing together.

2 Whole Chickens - preferably organic

1 Carrot - cut in three pieces

1 Yellow Onion - cut in quarters

2 Stalks Celery - cut in half or three depending on size

2 tsp Black Peppercorns

1 Bay Leaf

1 Bunch Parsley

5 Sprigs Thyme

1 Bunch Tarragon

4.5 Sheets Gelatin

1 Lemon, juiced and strained

Salt & Ground Black Pepper

1. In a large stockpot, heat 1 tsp of olive oil. When warm, add the mirepoix (chopped carrot, celery and onion). Stir over medium heat until they have a little color, about 5-8 minutes.

2. Put chickens into pot and fill with water until chickens are fully covered. Add bay leaf, peppercorns, thyme and 4 sprigs of parsley to pot. I also like to salt with a few tablespoons of salt, but this is optional. If you want a fully unsalted stock to cook with later, do not add salt at this stage.

3. Keep pot at medium until water reaches a very mild simmer. Then reduce heat to low. The idea is to gently cook the chickens until nice and tender. Keep an eye on the pot and the temperature. It usually takes me about 2 hours to get the chickens to the point where the meat is cooked through. Be sure not to overcook the chickens! A good test is to wiggle a leg bone. If it slips out it is done, if it hangs on for dear life, cook longer.

4. In the meantime, get the rest of your prep ready. Remove leaves from stem for the remaining parsley, and for half of the bunch of tarragon. Finely chop the herbs, reserving a few whole leaves for the top of the terrine.

5. Put the sheets of gelatine into a bowl or measuring glass. To get the half sheet called for, simply snap one sheet in half with your hangs, reserving for future use. Fill bowl with ice cubes and water, and allow gelatin to hydrate for at least 10 minutes. 

6. When the chickens are finished, remove from pot. Once the chickens are cool enough to handle, remove the meat from the bone, keeping in about 1-2 inch chunks (ie do not shred). Be sure to separate out all skin, veins and bone. Season meat with salt and black pepper to taste.

NOTE: The stock remaining is very rich and lovely. I put it in the fridge, remove the fat in the morning once it has separated, and freeze in smaller containers to use later.If you want a richer stock, you can return the bones to the pot and continue cooking for up to 2 more hours.

7. Pull 1 1/2 cups of stock out of the pot, trying to not capture too much fat. Squeeze out the gelatin sheets from the ice water, wringing dry. Add to the small amount of stock, and season heavily with salt and pepper. 

NOTE: When preparing food that will be consumed cold, keep this in mind: the power of seasoning is lessened at room temperature or cold. Think gazpacho, ceviche, chicken terrine. Season strongly to make up for it. This recipe, in particular, cannot be adjusted once it is finished.

8. Add the chopped herbs and half of the lemon juice to the stock gelatin mixture. Taste. Adjust.

9. Line a loaf pan with plastic wrap. There should be enough to hang over all sides. Be generous with it. Press it down into the bottom of the loaf pan and into the corners. Scatter the whole herb leaves on the bottom of the pan.

10. You will build the terrine layer by layer. Cover the bottom with the chicken pieces, pressing into place. Stir up the stock gelatine mixture and pour over the chicken, until it is saturated. Press down strongly with your hands. Scatter more chicken to form a second layer. Pour more stock on top. Press with your hands. Repeat until all of the chicken as fit in the pan. Press to get it to fit in all corners of the loaf pan. Fold the edges of the plastic wrap around the top, and put into the fridge.

11. When you are ready to serve, pull up on the edges of the plastic, all the way around, to loosen it. Place upside down on a cutting board and bang to get terrine to slide out. Remove plastic and voila! Serve in big thick slices. I love covering it with avocado and pickled shallots, and serving with roasted marinated beets.  Also great as sandwich filling.

12. Let me know what you think!!