Chicken And Pistachio Terrine
makes 20 slices
Recipe from cookthink
This classic French chicken terrine adapted from Saveur takes some work, but the rewards justify it. Light and dark meat is studded with pistachios and flavored with garlic, lemon, fresh basil and thyme.
ingredients
2 heads garlic, all cloves peeled
1 cup milk
2 (3 1/2–4 pound) chickens, wings removed and reserved for another use
1 cup roasted, shelled and unsalted pistachio nuts
1/2 bunch basil, thinly sliced
1 teaspoon chopped fresh thyme leaves
Zest of 1 lemon
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1/8 teaspoon cayenne pepper
timer
prep: 1 hour
total: 2 hours
tools
saucepan
large bowl
boning knife
terrine mold
small kitchen towel
large casserole dish
aluminum foil
plastic wrap
piece of cardboard
large cans
serrated knife
instructions
1. In a small saucepan, bring the garlic and milk to a bare boil over high heat. Reduce the heat to medium-low and simmer until the garlic is very soft, 20 to 30 minutes. Transfer the garlic to a large bowl, let it cool then mash it to a smooth paste with a fork.
2. Meanwhile, prep the chickens: Remove their wings and reserve them for another use. Lay one of the chickens breast side down, and with a sharp knife make an incision along the length of the backbone. Carefully pull the skin off in one piece and set aside. Repeat with the remaining chicken. Bone the chickens and cut the light and dark meat into 1/2-inch squares.
3. Preheat oven to 350F. In a large bowl, combine the garlic paste, diced chicken, nuts, basil, thyme, lemon zest, salt, pepper and cayenne, and mix well.
4. Line the bottom and sides of a 6-cup terrine with the chicken skin, draping enough skin over the sides and ends to cover the terrine once filled. Add the chicken mixture to the terrine mold, pressing it flat with your fingers. Fold the skin over to cover the chicken mixture, and tucking it in as you go.
5. Cover the terrine with two layers of aluminum foil. Line the bottom of a deep casserole dish with a small kitchen towel and put it on a baking sheet. Put the terrine on top of the kitchen towel. Put the dishes in the oven and add enough boiling water to the casserole to reach two-thirds of the way up the sides of the terrine. Cook until the internal temperature of terrine reaches 160F, about 1 hour.
6. When the terrine is done, carefully lift it out of the oven. Pour the water from the casserole dish, then return the terrine to the casserole. Remove the foil and let the terrine cool for 10 minutes, then cover it with plastic wrap. Cut a piece of cardboard to fit inside the terrine and put it on top of the cooked terrine. Put 2 or 3 heavy cans on top of the cardboard and refrigerate it overnight. Some of the juices will overflow.
7. To serve, umnmold the terrine onto a serving platter and slice it with a warmed serrated knife.
