Festive Chicken Terrine - Recipe Winners (2024)

FAQs

What is chicken terrine made of? ›

Made from ground thighs, livers, bacon and mushrooms scented with brandy and fresh thyme leaves. This is my all-time favorite chicken terrine recipe. If you can make meatloaf, you can make this. Add a little soft butter and a hunk of bread and that's a meal.

Terrines can last, sealed from the air under a thick layer of rendered fat, for weeks, if not months. This recipe will keep, wrapped tightly in foil, for up to two weeks in the refrigerator.

To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and co*cktail gherkins or chutney.

The terrine de campagne is a staple of French cuisine. It is a staple dish in many aperitifs and meals, often as a starter. This dish, which can be prepared from a variety of ingredients to thrill meat and vegetable lovers alike, follows a precise manufacturing process.

A pate differs from a terrine in that pate is usually made from liver, is much finer in texture and can be made in any shaped container. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork.

A terrine is generally made from much chunkier meat, and is usually made in a loaf-shape and served as slices, rather than spread like pâté. Rillette tends to be chunkier still, and made from leg, thigh, shoulder, or rib meat, generally pork, fatback, duck, or rabbit.

There are two main ways a terrine can be served. More often than not, it is sliced into thick slices once it is cooled completely. The hefty slices will be served alongside gherkins, or cornichons, with a little chutney or relish, crusty bread, and butter.

Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare.

A Terrine is flavoured with a delicate balance of herbs, usually sage, rosemary and thyme and often garlic, but you can tailor this to your taste. You can go “High End” with the addition of Brandy or Cognac etc, even your favourite Moonshine! And the addition of pistachios just makes it so much more special!

a casserole dish made of pottery. a paté or similar dish of chopped meat, game, fish, or vegetables baked in such a dish and served cold.

What does terrine taste like? ›

Fresh herbs like basil, thyme, parsley, and sage are especially popular in country terrines. Finally, some brandy or white wine adds an additional splash of flavor to the terrine.

Both pates and terrines fall into the category of what is known as charcuterie, a term used to describe smoked, dry- cured or cooked meats.

Spam is a terrine, gefilte fish, a quenelle. They're cousins, two “inside” foods beloved by those in their cultural embrace, but subject to ridicule by those on the “outside”.

Scrapple uses many of the same ingredients and preparations as pates, rillettes and terrines. It certainly fits with Julia Child's description of terrine and pate, being “ground or cubed meat mixtures with spices and organ meat cooked and molded in a baking dish”.

Pâtés, Mousses, and Terrines: What's the difference? These words are typically used casually but they are all used interchangeably to refer to a baked ground mixture of meat, poultry or game ingredients (and sometimes vegetable and seafood as well), that have been combined with spices and a liquor.

Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare. In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit.

Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a rectangular dish. It may not sound that appealing, but served with bread, pickles and condiments it makes for a perfect picnic or starter.

The secret is to have just enough jelly to hold the meat and herbs together. The savoury jelly was originally made by cooking veal bones and trotters with the ham, which produced good gelatinous stock that set when chilled. Nowadays we can use shop-bought gelatine to set the stock in which the ham is cooked.

The word Terrine dates back to the Middle Ages and in French it simply describes an earthenware dish. Terrine has the same origin as the English tureen, meaning something made from earth, of Terra. Terrin or therin (15th Century) means earthen and comes from Latin terrenus or terra 'of the earth'.