CHICKEN AND HAM TERRINE
Provided by Barbara Kafka
Categories appetizer
Time 10m
Yield 8 one-inch slices
Number Of Ingredients 9
Steps:
- Place bread crumbs, chicken broth, parsley, sage, cayenne and black pepper in a medium-size bowl and mix well. Reserve.
- Place chicken, ham and shallots in bowl of food processor. Process until finely chopped. Add reserved bread-crumb mixture and puree.
- Scrape mixture into a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with spatula. Cover pan tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Cover lightly with kitchen towel and allow to stand for 10 minutes. Invert onto serving plate.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN TERRINE
Make and share this Chicken Terrine recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Cut chicken breasts into very thin strips and set aside.
- Remove meat from chicken legs and chop very finely.
- Combine meat from chicken legs with pork and veal.
- Sauté onion in butter until soft but not brown.
- Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
- Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
- Arrange lemon slices on top and cover with foil.
- Place loaf pan in a large baking dish with once inch water.
- Bake for 1-1/2 hours.
- When done baking, remove foil and pour off fat.
- Remove lemon slices.
- Cover with fresh foil and place a weight on top.
- Chill over night in refrigerator.
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