Home Savory Chicken Terrine in Foie Gras Jelly

Chicken Terrine in Foie Gras Jelly

Difficulté : Medium
Catégorie : Savory
Cout : Affordable
An unpretentious recipe, but which will have its place at an improved picnic! You don’t have to put as much chicken as in the terrine I made in the photo, in which case there will be a little more jelly. You have to do it the way you feel it! I love foie gras so much, that I only eat it “home-made”, that I need an excuse to eat it with the nice weather coming back. This terrine will be perfect: a soft and fragrant chicken, finally quite dietetic, but with a big piece of foie gras in the middle! 

Recipe for chicken terrine in foie gras jelly:
-2 small whole chickens
-1 semi-cooked foie gras (method 1, 2, 3 or 4!) My favorite for this recipe, the 3 HERE!
-2 onions
-2 carrots
-1 bouquet garni
-1 leek
-1 half bottle of white wine
-1 bag of madeira jelly
-1 small glass of port
-salt, pepper, cloves
-2 liters of water
Prepare a foie gras according to the chosen method. I prefer the steaming method here. Very practical and above all, the foie gras will be in a form easier to roll into a sausage. 
The recipe HERE.
Prepare the broth for the chicken. 
Start by peeling the carrots.




Chop all the vegetables, keep one of the onions whole and prick it with a few cloves. Add water, white wine, salt and pepper.

Cook this broth for 30 minutes à
é
bullition.



After this time, add the whole chickens. 




You need a fairly large pot, because you need room for both chickens, plus the broth!




If the water does not cover the chickens completely, don’t panic! Simply turn them over halfway through cooking and put a lid on them.




Put on low heat à mod
é
r
é
and cook for 30 minutes.




Turn off the heat and let the chickens cool in the broth. Remove the chickens and drain well.




Recover during this time, 500ml of broth by filtering it. How do you do it? With a paper towel that will catch all the fat. We put the paper in a very fine strainer and that’s it!






Shell both chickens, taking care to remove the skin.





Just make the pieces not too big.



Prepare the jelly by putting the 500ml of broth with a small glass of port and the bag of jelly in Madeira. Bring to a boil and then set aside until ready to use.




In a cake pan, place cling film as close to the pan as possible (no air bubbles!). Then place the chicken with nice pieces, face down.




Put a layer of chicken and then the foie gras. Here is my steamed foie gras.




You will have to roll it like a dough, in a not too big sausage. 




If the sausage is too long, cut it to fit (and eat it on bread!).




Close the terrine with more chicken. On the recipe, there is a lot of chicken in the terrine. It is possible to tighten it up and leave more room for the jelly. In any case, no more chicken and the terrine will not hold together, as there will be no room at all for the jelly to do its job of holding it together. 





Add jelly until it reaches the top of the pan. 




Close the cling film over the chicken. 


Put in the fridge for at least one night. The next day, cut slices with an electric knife if possible!

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