Smoked chicken terrine recipe

Smoked Chicken 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 smoked chicken terrine recipe is a delightful and flavorful dish that is sure to impress. Made with tender and juicy smoked chicken, this terrine is packed with savory flavors and a hint of smokiness. Perfect for a special occasion or a fancy dinner party, this recipe is easy to make and will leave your guests wanting more. The combination of spices and herbs adds depth to the dish, making it a true crowd-pleaser.

Keywords: smoked chicken, terrine, flavorful, savory, special occasion.

smoked chicken terrine recipe details

Smoked chicken terrine recipe, recipe Rating: 4.6
Number of votes:108

Ingredients

2 whole chickens

Fresh herbs such as thyme, oregano, parsley, sage (finely chopped)

1 onion for each chicken, chopped

2 Tablespoons garlic, chopped

Salt and pepper (6 to 1 mix)

1/2 bunch flat leaf parsley

Kosher salt to taste

12-inch terrine mold

smoking chips and smoker

Instructions:

Gently loosen skin of chickens and rub with chopped herbs, salt, and pepper. Stuff the cavity with the chopped onions, garlic, herbs, and about 1 teaspoon of the salt and pepper mix. Cover with plastic wrap and refrigerate overnight to marinate.

Place a wire rack in a baking pan and put the chicken on the rack. Using a smoker with a temperature setting, smoke the chicken at 275 degrees for approximately 5 hours or until the internal temperature is 185 degrees. Replace smoke as needed for the first 2 to 3 hours.

Reserve the liquid in the pan and remove any fat that settles out of the liquid. Pull the skin off the chicken and reserve, then pull the chicken off the bone and place in a bowl. When all the chicken if off the bone, add the parsley leaves, the pan liquid, and kosher salt to taste; pack into a plastic-lined terrine mold. Using a “press” the size of the top of the mold, press the chicken over night in the refrigerator. (Use cans to weigh the press down).

Roast the skin until crisp and cut or break for use as cracklings on the terrine. Serve the sliced terrine with the cracklings and mayonnaise on a bed of lettuce.