Niçiose chicken terrine
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:
- 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.
- Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
- Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
- 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.
- 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.
- 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.
- Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
- 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.
- 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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