Chicken and pork terrine recipe

Chicken and Pork Terrine recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chicken and pork terrine recipe is a delightful combination of tender meats and flavorful ingredients. The dish is made by layering seasoned ground chicken and pork, along with herbs and spices, in a terrine mold. It is then baked to perfection, resulting in a beautiful and savory terrine that can be served as an appetizer or a main course. The recipe offers a unique blend of textures and tastes, making it a crowd-pleasing dish for any occasion.

Keywords: chicken and pork terrine, recipe, appetizer, main course, flavorful

Chicken and pork terrine recipe details

Chicken and pork terrine recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

2 large	chicken breasts, skinless
1 large	pork belly strip
1 medium	onion, chopped
2 clove(s)	garlic, finely sliced
2 sprig(s)	parsley
3	juniper berries
1 tsp	mixed herbs
½	lemon, zested and juiced
1	egg, well beaten
8	rashers of streaky bacon
2	bay leaves
	salt and black pepper, to taste

Instructions

Remove the rind from the pork belly and cut one of the chicken breasts into chunks. Place these in the bowl of a food processor with the onion, garlic, parsley, and juniper berries and process to a coarse mince. Add the lemon zest and juice, beaten egg and seasoning and process just enough to mix in.

Take a terrine or 1 lb loaf tin which has been well greased and line it with 4 rashers of streaky bacon. Place half the minced mixture on the base. Slice the remaining chicken breast and arrange on the mince, then cover with the remaining mixture. Place the bay leaves on top and then cover these with the remaining four rashers of bacon, tucking well in. Cover the top securely with foil tied on and a lid if you have one. Stand the dish in a roasting tin with about one inch of boiling water. Cook in a moderate oven at 160°C, 325°F for about 2 hours.

After it is done, remove the lid and weight down the tin foil with a heavy object to press it and leave to cool.

Serve in thick slices with hot toast or french bread.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a