From bounce@cheftochef.net Wed Jun 9 11:01:23 2004 Date: Sun, 6 Jun 2004 02:34:39 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Chicken Terrine Followup-To: rec.food.cooking, rec.food.recipes Chicken Terrine l Odette Bery Odette Bery is a Boston-based chef who used to own a charming Beacon Hill restaurant called Another Season. I took a series of classes with her, in which we made this terrine. It became very popular with my catering clients in the 80 s, and it s still good! Make no mistake it s time consuming to create, but since you can make it a couple of days ahead, you might want to try it the next time you really want to wow someone with your culinary prowess. Makes 6-8 servings 1/4 pound chicken livers 3 tablespoons Cognac 1 2 1/2 pound chicken 1 each, carrot & celery stalk, roughly sliced 1 onion, quartered 1 bay leaf 4 tablespoons unsalted butter 1 onion, coarsely chopped 2 tablespoons finely snipped fresh chives 2 teaspoons fresh thyme 1 cup heavy cream fresh parsley & thyme for garnish Line an oiled 5-6 cup mold with plastic wrap, or 6-8 individual dishes. Trim waste off livers and soak them for at least 4 hours in Cognac. In a 4-quart saucepan, place chicken, onion, celery, carrot and bay leaf. Cover with cold water, bring to a boil and simmer gently until just cooked through (about 40 minutes --It's important that the chicken be moist). Remove and cool. [Reduce stock and freeze for later use.] Drain livers. Heat butter in a 12-inch saut pan and add the 2nd onion. Saut until onion is translucent. Add livers and cook gently through. Don t overcook! Pur e the livers and onion in a food processor fitted with the metal blade until mixture is very smooth. Remove to a bowl and cool. Remove the chicken meat from the bones. Discard skin and other waste. Chop the meat very finely by hand so the meat will be diced and not appear "chewed" as it often does in a grinder or food processor. Add chicken to the liver mixture. Add the fresh herbs. Chill well. Whip cream until stiff peaks form. [If the chicken isn't cold enough, place the bowl over a bowl of ice water and stir the mixture constantly until it gets very cold. If it becomes too stiff, remove from the ice bowl at once.] Carefully fold in the whipped cream. Add sea salt and freshly ground black pepper. Spoon the mixture into the mold(s) and refrigerate for anywhere from 2 hours to 2 days. To serve: Place a serving plate on top the mold and turn it upside down to remove the terrine. Gently peel away the plastic wrap. Garnish with fresh parsley and thyme, and serve with toasted French bread. Wine Tip: This is definitely a Champagne Appy! Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/