Chicken Terrine

Name: Chicken Terrine
Ingredients: 1/4 lb boneless skinless chicken breast; 1 lb skinless chicken legs; 1/2 lb pork, minced; 1/2 lb veal, minced; 1 onion, chopped; 1 tablespoon butter; 1 egg, lightly beaten; 2 tablespoons parsley, chopped; 1 1/2 teaspoons salt; 1/4 teaspoon ground allspice; 3 slices lemons; pepper

12 ingredients

14 steps

Ingredients

1/4 lb boneless skinless chicken breast
1 lb skinless chicken legs
1/2 lb pork, minced
1/2 lb veal, minced
1 onion, chopped
1 tablespoon butter
1 egg, lightly beaten
2 tablespoons parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon ground allspice
3 slices lemons
pepper

Directions

1

Preheat oven to 325°F.
2

Cut chicken breasts into very thin strips and set aside.
3

Remove meat from chicken legs and chop very finely.
4

Combine meat from chicken legs with pork and veal.
5

Saute onion in butter until soft but not brown.
6

Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
7

Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
8

Arrange lemon slices on top and cover with foil.
9

Place loaf pan in a large baking dish with once inch water.
10

Bake for 1-1/2 hours.
11

When done baking, remove foil and pour off fat.
12

Remove lemon slices.
13

Cover with fresh foil and place a weight on top.
14

Chill over night in refrigerator.