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
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