|
Method :
Reserve the liver and hear fro the chicken giblets. Using a sharp, pointed
knife, remove the breast meat from the chicken and cut it into neat
strips; set aside.
Remove all the remaining meat from the chicken carcass. The bones and skin
are not required for this recipe but they may be used to make good stock
for another purpose.
Mince the chicken meat with the chicken liver and heart, pork and onions.
Alternatively use a food processor. Put the minced mixture in a bowl and
mix in the garlic, herbs, lemon rind and juice, and the egg.
Add seasoning and mix well. Thoroughly grease a 1.1 liters (2 pint)
terrine. Pack half the mixture into it and lay the reserved strips of
chicken breast on top. Season the strips. Cut off 2.5cm (1 inch) of the
watercress stalks, and chop the remainder finely.
Scatter the chopped watercress over the chicken strips, then cover with
the remaining minced mixture, packing it down neatly.
Place
a piece of foil over the mixture and put the lid on the terrine. Pour hot
water into a large rectangular oven dish to a depth of 2.5cm (1 inch).
Stand
the terrine in the dish and cook at 160C (325F) mark 3 for 2 hours. Remove
from the oven, drain off the liquid and place weights on top of the foil
to press the chicken mixture while it cools. Remove the weights and serve
the chicken terrine cut into slices.
Serves 8
A good, light terrine to serve as part of
a buffet r for a summer lunch.
#Ads - Get the above cooking ingredients here at discounted price
|
