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Niçiose chicken terrine

BT Toronto | posted Thursday, Jan 15th, 2015

Niçiose chicken terrine 

Ingredients:

  • 1 whole chicken
  • 61 carrots
  • .25 large Spanish onion
  • 1 stock celery
  • 1 sprig thyme
  • 1 clove garlic
  • 1 bay leaves
  • pinch black peppercorns
  • 1 ltrs chicken stock
  • 1 tbsp Nicoise olives, halved
  • 1 tsp semi-dried tomato, finely chopped
  • 1 sprig thyme, picked and chopped
  • 2 – 3 tbsp. celery salt
  • 1 tbsp. cracked black pepper

Method:

  1. Break down chickens into legs, crowns and wings. Place each in separate hotel pans in one layer ready for braising. Set aside any offcuts or trim.
  2. Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
  3. Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
  4. Pour braising liquid and vegetables evenly over all 3 trays of chicken. You should be able to see the tops of the chicken poking out of the braising liquid.
  5. Braise uncovered @ 350*F for 45mins to one hour, until the chicken is cooked through and tender – leg meat should be falling from the bone, breast should be just cooked and juicy. You may have to remove from oven at different times.
  6. Let chicken rest for 10 minutes before removing from braising liquid to cool slightly. Strain the braise into a pot, remove any fat, and reduce the liquid by half.
  7. Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
  8. Transfer to a large bowl and season the meat with the celery salt and black pepper. Taste. Once happy, add the chopped thyme, black olives and semi-dried tomatoes. Add enough reduced braising liquid to moisten the chicken quite liberally – at least 100 ml.
  9. Line a half baking sheet with cling film. Distribute chicken evenly pressing it into the tray with your hands. Line the top with cling film, and use another ½ tray and press the terrine in the fridge overnight.

Courtesy Paul Benallick, Executive Chef, Cluny
toronto.ca/winterlicious | Twitter: @LiciousTO@clunydistillery

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