CHICKEN TERRINES RECIPES
CHICKEN TERRINE RECIPE - BETTYCROCKER.COM
Let your food processor do all of the work in this savory, herb-flecked party spread.
Provided by Betty Crocker Kitchens
Total Time 5 hours 55 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60 , CarbohydrateContent 0 g, CholesterolContent 25 mg, FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 180 mg
CHICKEN TERRINE RECIPE - FOOD.COM
Make and share this Chicken Terrine recipe from Food.com.
Total Time 30 minutes
Prep Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 283.7, FatContent 12.1, SaturatedFatContent 4.6, CholesterolContent 175.3, SodiumContent 738.6, CarbohydrateContent 2.1, FiberContent 0.3, SugarContent 0.9, ProteinContent 39.2
More about "chicken terrines recipes"
CHICKEN TERRINE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Main-course
1. Preheat the oven to moderate 180°C(350°F/Gas 4). Grease a 14 × 21 cm (5½ × 8½ inch) loaf pan and line with baking paper.
2. Melt the butter in a pan, add the onion and garlic and cook over low heat for 5–10 minutes, without colouring. Cool.
3. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges.
4. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Fry a small piece and taste for seasoning.
5. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Repeat with another third of the mince and chicken, and finish with a layer of mince. Fold the bacon over the top and cover with foil.
6. Place the pan in a baking dish and add boiling water to come halfway up its sides. Bake for 1½ hours, or until the juices run clear when a skewer is inserted. Remove from the dish, cover with plastic wrap and foil and place a similar size pan on top. Place cans on top to weigh down the terrine and chill overnight. Invert the pan, remove the paper, then cut into thick slices. Serve with a relish.
CHICKEN TERRINE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Main-course
1. Preheat the oven to moderate 180°C(350°F/Gas 4). Grease a 14 × 21 cm (5½ × 8½ inch) loaf pan and line with baking paper.
2. Melt the butter in a pan, add the onion and garlic and cook over low heat for 5–10 minutes, without colouring. Cool.
3. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges.
4. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Fry a small piece and taste for seasoning.
5. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Repeat with another third of the mince and chicken, and finish with a layer of mince. Fold the bacon over the top and cover with foil.
6. Place the pan in a baking dish and add boiling water to come halfway up its sides. Bake for 1½ hours, or until the juices run clear when a skewer is inserted. Remove from the dish, cover with plastic wrap and foil and place a similar size pan on top. Place cans on top to weigh down the terrine and chill overnight. Invert the pan, remove the paper, then cut into thick slices. Serve with a relish.
CHICKEN TERRINE RECIPE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
- To serve, turn the terrine out of the dish and thickly slice. Serve with crusty bread, a few salad leaves and chutney.
CHICKEN TERRINE WITH SAUCE VIERGE RECIPE - FOOD.COM
From food.com
Total Time 1 hours 35 minutes
Calories 211.2 per serving
- Serve the terrine sliced with spoonfuls of sauce vierge.
CHICKEN TERRINE WITH LEEKS & APRICOTS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Starter
Calories 256 calories per serving
- To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.
COUNTRY TERRINE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.7
Total Time 3 days (includes marinating and chilling)
- Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
CHICKEN TERRINE WITH CUMBERLAND SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
Total Time 5 hours 25 minutes
- The shallot peel and chop finely. Crush the peppercorns. Heat the oil in a skillet and saute the shallot along with the crushed peppercorns until translucent. Add the mashed currants, lemon and orange juice. Add the red currant jelly, zests and mustard powder and simmer over low heat for 10 minutes. Remove from heat and stir in the port wine and season with salt and Worcestershire sauce and let cool. Invert the terrine onto a cutting board, remove the plastic wrap and slice. Serve with the sauce.
CHICKEN, BACON & PISTACHIO TERRINE - TASTY AND EASY ...
From greedygourmet.com
Reviews 5
Total Time 2 hours
Calories 280 per serving
- Turn out and cut into chunky slices.
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A QUICK AND EASY CHICKEN TERRINE - THECHOPPINGBLOCK.COM
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