Chicken Terrines Shopping List:
½ cup thinly sliced small carrots
¼ cup brandy
2 pounds boned chicken, coarsely chopped
1 small onion
1 small carrot
1 teaspoon salt
¼ teaspoon nutmeg
1 egg, lightly beaten
2 teaspoons vegetable oil
2 tablespoons ice water
1 ½ tablespoons matzo meal or white cornmeal
Vegetable oil
Watercress
Cucumber Sauce, if desired (Search this sauce on EatsAndRecipes)
Chicken Terrines Preparing Instructions:
1. Simmer carrot slices in brandy in a covered saucepan just until tender (about 3 minutes). Remove carrots with a slotted spoon; reserve. Mix a quarter of the chicken with brandy; remove from heat and let stand 45 minutes. Drain.
2. Mince remaining chicken, the onion, and carrot in a food processor or blender; remove to a mixing bowl. Stir in marinated chicken, salt, nutmeg, egg, oil, and ice water; mix well. Sprinkle matzo meal over mixture; mix well.
3. Layer the carrot slices in bottom of 8 lightly oiled 6-ounce custard cups. Spoon chicken mixture over carrots, smoothing top of mixture. Cover cups tightly with aluminum foil; place in a baking pan. Pour boiling water into baking pan, halfway up sides of custard cups.
4. Bake at 325° F 40 to 45 minutes, or until mixture is set. Remove cups from water. Remove foil. Let stand 5 minutes.
5. Terrines can be served hot, or refrigerated until chilled and served cold. To unmold, run knife around edge of cups and invert on individual plates. Garnish with watercress. Serve with Cucumber Sauce, if desired.
Chicken Terrines Recipe: 8 SERVINGS
Chicken Terrines