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Terrine of Chicken and Pork
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Remove the skin of the chicken (the skin and bones can be used to make an excellent stock). Cut off the breast and slice it into thin, neat strips. Cut the rest of the meat from the bird.
Remove the skin from the pork and roughly chop the meat. Peel and quarter the onions and peel and crush the garlic.
Fit the double-bladed knife and put the chicken meat, without the breast strips, the pork, onion, garlic, parsley and juniper berries into the bowl. Process for 30-40 seconds or until the mixture is the texture of coarse mince.
Add the lemon zest and juice, the egg and seasonings and process for 5-10 seconds to mix them in.
Cut the rind from the bacon and place two rashers across the bottom of a well greased terrine dish. Spoon in half the chicken mixture and arrange the chicken breast strips on top of it. Spoon in the remaining chicken mixture and cover with the remaining bacon and the bay leaves. Cover the dish with foil and cook in a bain-marie (dish of hot water) in a moderate oven (160°C, 325°F, Gas 3) for 2 1/2 hours. Remove from the oven and leave the terrine with a heavy weight placed over the foil to press the contents down firmly.
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Preparation : 30 min
Cooking : 2 1/2 hours
Ingredients
(for 8 serves)
3 lb (1.5 kg) chicken
2 medium onions
2 sprigs parsley
1/4 tsp dried thyme
1 egg
4 rashers streaky bacon
12 oz (375 g) belly of pork
2 cloves garlic
3 juniper berries, crushed
zest and juice of 1/2 lemon
salt and pepper
2 bay leaves |
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