For a 12/15-person terrine.
Ingredients
- 1 free-range chicken (gutted), approx. 1.5 kg (or other free-range poultry)
- 2 bay leaves and 1 sprig thyme , 2 half onions studded with cloves (4)
- 1 leek, 6 carrots, 1 celery stick, 1 parsnip, 2 artichoke hearts, 100g peas
- Powdered jelly 125 gr / liter stock
- Coarse salt / peppercorns.
Preparation:
Place the bird in cold water with the clotted onions and bouquet garni, salt and pepper.
(The thyme, bay leaves and celery leaves in the bouquet garni are tied in 2 green leek leaves.)
We’ll choose an expansion cooking method (cold water start) to give the broth maximum flavor (you can add a poultry stock cube).
After boiling, leave to cook for 30 minutes, skimming if necessary.
Then add the peeled, washed and cubed vegetables, except for the carrots, which remain whole.
Cook until the carrots are cooked and melting.
Drain poultry and vegetables separately.
Keep the stock!
Add the blanched peas (remember to drain them and put them in a volume of iced water with ice cubes to keep the green color) to the cooled vegetables.
Remove all the chicken meat from the carcass and set aside in a bowl, then coarsely crush the meat.
To prepare the stock, you’ll need 1 liter of well-filtered, fat-free stock with 125g of jelly powder.
Bring the stock to the boil, then add the jelly powder and cook for 2 minutes with a whisk, stirring constantly.
Assembling the terrine:
- Place a layer of jelly in the bottom of the terrine.
- A layer of meat
- 2 carrots on top, then a layer of vegetables, press down
- A layer of meat
- 2 carrots on top, then a layer of vegetables, press
And so on…
At the end, add your stock jelly gradually, so that it can diffuse throughout the terrine (until no more air bubbles rise).
Finally, place in the fridge the day before for the next day.
