This is probably the easiest terrine in terms of ingredients and assembly but probably the hardest in preparation. Two whole chickens to skin and bone and if like me and this is not something you do every day it can be time consuming and messy but I have to say well worth the effort! It’s delicious and the left over chicken carcasses and bones make for an excellent stock. The exciting part of making a terrine for me is the end result and how it’s going to look and I have to day this one looks rather impressive and tastes amazing, lemony chicken with the thyme and basil…….yum!
What you’ll need……..
2 heads of garic, peeled
1 cup of milk
2 whole chickens, skin removed , boned and meat cubed
1 cup macadamia nuts, roasted and unsalted
zest of 1 lemon, finely grated
½ bunch fresh basil leaves, chopped
1 tsp thyme leaves
salt & pepper
How to do it…………
Place milk and garlic in a small saucepan and bring just to the boil and turn down to a low simmer. Cook for about 20 minutes or until garlic is soft, take off the heat and allow to cool slightly, then mash with a fork until you have a smooth paste and set aside. Meanwhile, lay one of the chickens breast side down. Using a sharp knife, slit skin the length of the backbone, then pull skin off chicken in one piece and set aside. Repeat process with the remaining chicken. Bone chickens and cut meat into 1½ cm dice. Preheat oven to 180ºc . Add diced chicken, nuts, basil, thyme, lemon zest, salt, and pepper to garlic paste in bowl and mix well.
Line bottom and sides of a 6-cup terrine with chicken skin, draping it over sides. Pack chicken mixture into terrine, pressing it flat with your fingers. Fold skin over chicken mixture to wrap completely. Cover terrine with a double layer of aluminum foil. Set terrine in a deep baking pan and add enough boiling water to the pan to reach two-thirds of the way up the sides of terrine. Bake until internal temperature of terrine reaches 70ºc, which should be about one hour. Remove pan from oven, take terrine out of the dish, pour off water and return terrine to dish. Remove foil and let terrine cool briefly, then cover with plastic wrap. Place a piece of heavy cardboard, cut to fit, inside terrine, weight terrine with 2 or 3 heavy cans or a house brick wrapped in foil, some juices may spill over, refrigerate overnight. Transfer terrine to a serving platter serve with some fresh crusty bread, a little of the “jelly” from the terrine or some fresh rocket drizzled with olive oil and salt & pepper…..enjoy!
(This recipe is based on a dish created by Brisbane chef Philip Johnson on Savuer website)