Chicken Terrine

Ingredients

• 500 g boneless skinless chicken thighs
• 250 g chicken breast
• 80 g pistachios, shelled and roughly chopped
• 10 g unflavored gelatin powder
• 250 ml chicken stock
• 2 tbsp brandy(optional)
• 1 shallot, finely minced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1.5 tsp salt
• 0.5 tsp black pepper
• 60 ml heavy cream
• 2 bay leaves

Instructions

1. 1

   Dice the chicken breast and half the chicken thighs, then pulse in a food processor with shallot, garlic, thyme, salt, and pepper to a coarse farce (about 15 minutes of prep).

2. 2

   Slice remaining thighs thinly and toss with brandy if using. Bloom the gelatin in 60 ml cold stock; heat the rest of the stock and dissolve the gelatin into it, then cool slightly.

3. 3

   Fold the gelatin stock, cream, and pistachios into the chicken farce. Line a terrine or loaf pan with parchment and layer alternating strips of thigh and the farce mixture, pressing to remove air pockets.

4. 4

   Cover the terrine with parchment and foil, place in a deep baking dish filled with hot water halfway up the sides, and bake at 150°C (300°F) for about 75 minutes until internal temperature reaches 65°C (150°F).

5. 5

   Press the terrine with a weight (about 1 kg) while cooling to room temperature, then refrigerate overnight (at least 8 hours) to set fully.

6. 6

   Unmold, wipe the surface, and slice thinly with a sharp knife to serve chilled.