Chicken Terrine
Chicken Terrine
Try this quick and easy chicken terrine recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 55 minutes
  • Yield 2 servings
  • 3 cups stale white bred, crusts removed, cut into ½-inch (1 cm) cubes
  • ⅓ cup whipping cream
  • 2 large egg whites
  • 454 grams fresh ground chicken
  • 1 tablespoon celery salt
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons finely grated orange zest
  • ½ teaspoon ground black pepper
  • ½ cup diced dried apricots
  • 3 tablespoons orange liqueur
  • ½ cup pecan halves
  • 10-12 slices prosciutto ham
  1. Toss cubed bread with whipping cream and egg whites and let sit for 30 minutes
  2. Stir to blend (bread should break down while stirring) and set aside
  3. Preheat oven to 325°F (160°C)
  4. In a food processor, blend chicken with celery salt, ginger, orange zest and pepper
  5. Add bread mixture and blend until smooth
  6. Soak dried apricots in orange liqueur for 5 minutes
  7. Add to chicken mixture
  8. Transfer mixture to a large bowl and stir in apricots and pecan halves
  9. Line an 8-x-4-inch (1.5 L) loaf pan with parchment paper
  10. Line bottom and sides of parchment with prosciutto ham, so that ham hangs of the sides of the pan
  11. Spoon and spread chicken filling into pan and fold prosciutto over to cover completely, adding extra prosciutto if necessary
  12. Place a piece of parchment over top of pan and cover with foil
  13. Bake on a baking tray for about 50 minutes, until an internal temperature of 165°F (74°C) is reached
  14. Cool terrine, then chill completely before turning out and slicing

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