\n<\/p>\n

\n $\"Chicken$ <\/a><\/div>\n

\nAn unpretentious recipe, but which will have its place at an improved picnic! You don’t have to put as much chicken as in the terrine I made in the photo, in which case there will be a little more jelly. You have to do it the way you feel it! I love foie gras so much, that I only eat it “home-made”, that I need an excuse to eat it with the nice weather coming back. This terrine will be perfect: a soft and fragrant chicken, finally quite dietetic, but with a big piece of foie gras in the middle! <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nRecipe for chicken terrine in foie gras jelly:<\/div>\n

\n<\/div>\n

\n-2 small whole chickens<\/span><\/b><\/div>\n
\n-1 semi-cooked foie gras (method 1, 2, 3 or 4!) My favorite for this recipe, the 3 HERE<\/a>!<\/span><\/b><\/div>\n
\n-2 onions<\/span><\/b><\/div>\n
\n-2 carrots<\/span><\/b><\/div>\n
\n-1 bouquet garni<\/span><\/b><\/div>\n
\n-1 leek<\/span><\/b>
\n-1 half bottle of white wine <\/span><\/b><\/div>\n
\n-1 bag of madeira jelly<\/span><\/b><\/div>\n
\n-1 small glass of port<\/span><\/b><\/div>\n
\n-salt, pepper, cloves<\/span><\/b><\/div>\n
\n-2 liters of water<\/span><\/b><\/div>\n
\n<\/div>\n
\nPrepare a foie gras according to the chosen method. I prefer the steaming method here. Very practical and above all, the foie gras will be in a form easier to roll into a sausage. <\/i>
\nThe recipe HERE. <\/a> <\/i><\/div>\n
\nPrepare the broth for the chicken. <\/i><\/div>\n
\nStart by peeling the carrots.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Chicken$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nChop all the vegetables, keep one of the onions whole and prick it with a few cloves. Add water, white wine, salt and pepper.<\/i><\/div>\n
Cook this broth for 30 minutes <\/i>\u00e0<\/i> <\/i>
\n \u00e9<\/span>
\n<\/i>bullition.<\/i>
\n
<\/i>
\n<\/p>\n
\n $\"Chicken$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAfter this time, add the whole chickens. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nYou need a fairly large pot, because you need room for both chickens, plus the broth!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nIf the water does not cover the chickens completely, don’t panic! Simply turn them over halfway through cooking and put a lid on them.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut on low heat <\/i>\u00e0<\/i> mod<\/i>
\n \u00e9<\/span>
\n<\/i>r<\/i>
\n \u00e9<\/span>
\n<\/i> and cook for 30 minutes.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nTurn off the heat and let the chickens cool in the broth.<\/i> Remove the chickens and drain well.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nRecover<\/span> during this time, 500ml of broth by filtering it. How do you do it? With a paper towel that will catch all the fat. We put the paper in a very fine strainer and that’s it!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nShell both chickens, taking care to remove the skin.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n

<\/i>
\nJust make the pieces not too big.<\/i>
\n
<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPrepare the jelly by putting the 500ml of broth with a small glass of port and the bag of jelly in Madeira. Bring to a boil and then set aside until ready to use.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nIn a cake pan, place cling film as close to the pan as possible (no air bubbles!). Then place the chicken with nice pieces, face down.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut a layer of chicken and then the foie gras. Here is my steamed foie gras.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nYou will have to roll it like a dough, in a not too big sausage. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nIf the sausage is too long, cut it to fit (and eat it on bread!).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nClose the terrine with more chicken. On the recipe, there is a lot of chicken in the terrine. It is possible to tighten it up and leave more room for the jelly. In any case, no more chicken and the terrine will not hold together, as there will be no room at all for the jelly to do its job of holding it together. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nAdd jelly until it reaches the top of the pan. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nClose the cling film over the chicken. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n $\"Img\"$ <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\nPut in the fridge for at least one night. The next day, cut slices with an electric knife if possible!<\/i><\/div>\n
<\/p>\n
\n $\"Img\"$ <\/a><\/div>\n
<\/p>\n
\n $\"Img\"$ <\/a><\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
An unpretentious recipe, but which will have its place at an improved picnic! You don’t have to put as much chicken as in the terrine I made in the photo,…<\/p>\n","protected":false},"author":1,"featured_media":35625,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438],"class_list":["post-279777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279777"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279777\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/35625"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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