Sunday, March 6, 2011

Chicken Terrine with Bacon and Sun Dried Tomatoes

terrines are great. they usually come with some fancy name or some fancy ingredients, but alot of them are just a glorified cold meatloaf.  you can put just about anything in a terrine.  i made this one quite a while ago and forgot to post about it.  this was my first attempt at what i thought was going to be a big "challenge"...not so.  it was easy.  i just tend too make things more involved than necessary.  since this lovely specimen, i have made quite a few "Terrines"...a few weeks ago i made a "Trotter" Terrine with Roasted Chicken that i will be posting about soon..DELICIOUS! and i've made a few Pate De Campagnes that could be considered a type of terrine...also DELICIOUS !

you can fancy your terrine up for a party or you can simply slice it up for a snack or a packed lunch.  they keep very well because they're packed tight and don't contain any ingredients that spoil easily....great for sandwiches or paninis and a fabulous addition to any salad

photo above is my ultra professional gourmet-way of the pressing process...
no need for some fancy terrine press.  just a meatloaf pan, a piece of foil covered cardboard to fit inside and some heavy stuff that will weigh it down.  might look kinda funny sitting in the fridge and you have to make some room, but it doesn't take but a little while and it's well worth it.
since this was my first terrine i thought i'd go to the basics...that means google "easy terrine recipe"...

you'll never guess who popped up...and not just once....
yes sir-ie...good old Betty C.
if your interested in trying out a terrine for the first time, i'd suggest this one.   it's safe, has no weird ingredients (like liver or other odd parts), it's easy and pretty much all done in your processor.  i added bacon so that was another step, but i always have bacon on should you. hee hee

adapted form Betty Crocker (original found HERE)

1/4 cup chopped parsley
1 1/2 lb. boneless skinless chicken breast halves
2 Tbsp chopped shallots
1 Tbsp fresh chopped thyme
1 Tbsp fresh chopped rosemary
1 Tbsp olive oil
1 tsp salt...maybe a little more
2 egg whites
5-6 slices cooked bacon cut into pieces
5-6 chopped sundries tomatoes...depends on the size

heat the oven to 350 F.  line the loaf pan, 8 1/2 x 4 1/2 inches, with aluminum foil.  sprinkle parsley in the bottom of the pan.
remove fat from chicken.  cut chicken into 1 inch pieces.  place chicken into food processor.  cover and process until coarsely ground.  add remaining ingredients except sun dried tomatoes and bacon.  cover and process until semi smooth or until your liking.  mix in sun dried tomatoes and bacon.  spread into pan
cover pan tightly with aluminum foil.  bake for 1 hour.
NOTE...i'm pretty sure i used the bain marie method
remove foil and bake for 20-30 minutes or until meat thermometer reads 180 F in the center.  cover and let stand for 1 hour.
pour out remaining liquid after it has cooled.  refrigerate for at least 3 hours.
NOTE...this is when i put the weights on and press it.  i don't know if this is totally necessary, but it ensures a nice tight loaf for better slicing..
when cooled invert and remove from pan and remove foil...VOILA...your "Terrine"


Lauren said...

came across your blog and saw the portuguese custard tarts - but there's no link for them!!! would l-o-v-e the recipe! thanks!

Jules and Ruby said...

hi Lauren...there are 2 places in the post about the Portuguese Tarts where i inserted the link, but if that doesn't work for you...i found them from Ellie at Almost Bourdain. thanks for stopping by. let me know if you have any trouble finding the tarts...

Sherlly said...

This looks delicious! Another great way to make a chicken terrine! Here's my Colombian way:

IanDuc said...

Hi there
Is it also possible to do the terrine in the steamer?
Thanks a lot,

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