My Very Favorite Chicken Terrine


Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated.

Recipe From

Provided by French Terrine

Time 3h

Yield 25 serving(s)


My Very Favorite Chicken Terrine image

Number Of Ingredients: 9


  • 2 heads garlic, separated into cloves and peeled
  • 1 cup half-and-half cream
  • 2 (3 1/2-4 lb) whole chickens
  • 1 cup hazelnuts, shelled or 1 cup roasted unsalted shelled pistachio
  • 1/2 bunch basil leaves, cut into chiffonade
  • 1 tablespoon fresh thyme leave, chopped
  • 1 lemon, zest of
  • 4 teaspoons salt
  • 2 teaspoons fresh ground black pepper


Make and share this Chicken Terrine recipe from

Recipe From

Provided by Alia55

Time 30m

Yield 6 serving(s)


  • Preheat oven to 325°F.
  • Cut chicken breasts into very thin strips and set aside.
  • Remove meat from chicken legs and chop very finely.
  • Combine meat from chicken legs with pork and veal.
  • Sauté onion in butter until soft but not brown.
  • Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
  • 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.
  • Arrange lemon slices on top and cover with foil.
  • Place loaf pan in a large baking dish with once inch water.
  • Bake for 1-1/2 hours.
  • When done baking, remove foil and pour off fat.
  • Remove lemon slices.
  • Cover with fresh foil and place a weight on top.
  • Chill over night in refrigerator.

Chicken Terrine image

Number Of Ingredients: 12


  • 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


Let your food processor do all of the work in this savory, herb-flecked party spread.

Recipe From

Provided by Betty Crocker Kitchens

Time 5h55m

Yield 16


Chicken Terrine image

Number Of Ingredients: 8


  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds boneless skinless chicken breast halves
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 2 egg whites
  • 1 small red bell pepper, chopped (1/2 cup)


My favorite very low calorie-no fat terrine, very pretty too. 1 serving is one point WW. Great, easy recipe, good for buffets and parties. Also do with turkey breast. The original name on this recipe was 'paté' which I think is misleading, so I'm changing the name to 'terrine', which suits it better. I think this also confused its one reviewer. Try it--such a good, light recipe!

Recipe From

Provided by Kasha

Time 1h50m

Yield 16 serving(s)


  • Heat oven to 350 degrees.
  • Line standard loaf pan with foil, spray with Pam Sprinkle parsley in the bottom of pan.
  • Cut breasts in small pieces, process in food processor until ground.
  • Add reamining ingreadients except red pepper and process until smooth.
  • Mix chicken mixture and chopped red pepper, spread in pan.
  • Cover pan tightly with foil, bake 1 hour, remove foil, bake another 20-30 minutes or until 180° Cover and let stand 1 hour.
  • Refrigerate at least 3 hours.
  • Invert pan onto platter and cut into slices.

Chicken and Thyme Terrine image

Number Of Ingredients: 8


  • 1/4 cup parsley, chopped, fresh
  • 1 1/2 lbs chicken breasts
  • 2 tablespoons chopped shallots
  • 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 2 egg whites
  • 1/2 cup red pepper, chopped


I saw this made yesterday on my favourite food show Market Kitchen so I went to the site and found it to save here. The recipe calls for "baby" breast fillets which we call Tenderloins in Australia and are that fillet at the back that virtually just falls off. I reckon 4 tenderloins wwould equal one regular sized breast if you can't get them (the tenderloins). It looked so simple to make and would be beautiful for a summer brunch, lunch or picnic.

Recipe From

Provided by JustJanS

Time 1h35m

Yield 6 serving(s)


Chicken Terrine With Sauce Vierge image

Number Of Ingredients: 15


  • 2 tablespoons very finely chopped chives
  • 2 tablespoons very finely chopped flat leaf parsley
  • 1 tablespoon very finely chopped chervil
  • 2 tablespoons very finely chopped cornichons
  • 1 tablespoon baby capers
  • 1 plum tomato, de-seeded and finely chopped
  • 1 tablespoon very finely chopped red onion
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 12 tiny chicken fillets, halved horizontally (the small tenderloin)
  • 2 egg yolks
  • 220 ml double cream, very cold
  • 6 -8 slices prosciutto
  • 2 tablespoons finely chopped flat leaf parsley
  • 2 tablespoons finely chopped chives


Recipe From

Yield Makes 12 to 14 servings


  • Assemble and marinate terrine:
  • Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
  • While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
  • Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
  • Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
  • Bake terrine:
  • Put oven rack in middle position and preheat oven to 325°F.
  • Discard plastic wrap and cover terrine tightly with a double layer of foil.
  • Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
  • Weight terrine:
  • Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
  • To serve:
  • Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Country Terrine image

Number Of Ingredients: 20


  • 1 cup finely chopped onion (1 large)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
  • 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3 tablespoons Cognac or other brandy
  • 1/2 lb chicken livers, trimmed
  • 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
  • 1/2 lb ground fatty veal (preferably veal breast)
  • 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
  • 12 bacon slices (about 3/4 lb)
  • Accompaniments: cornichons; mustard; bread or crackers
  • Special Equipment
  • an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer


Recipe From

Provided by Food Network

Time 6h40m

Yield 6 servings


  • In a bowl, soak the livers in the milk for 2 hours. Drain well.
  • In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
  • Remove from the heat and let cool slightly. Discard the bay leaves.
  • In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
  • Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
  • To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

Chicken Liver Pate: Terrine de Foies de Volaille image

Number Of Ingredients: 14


  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 2 tablespoons green peppercorns, drained
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Cognac or brandy
  • Chopped parsley leaves, for garnish
  • French bread croutons or toast, accompaniment
  • French cornichons, optional accompaniment
  • 1 pound fresh chicken livers, cleaned
  • 1 cup milk
  • 1 stick cold unsalted butter, cut into pieces


We really liked the subtle slight lemony flavor of the coriander brushed onto the eggplant. Grilling the eggplant was the most time consuming, you can do that that even the day before.

Recipe From

Provided by PetsRus

Time 1h25m

Yield 2 serving(s)


  • Mix the olive oil with the coriander.
  • Slice the eggplants lengthwise in approx ½ inch thick slices.
  • Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
  • Repeat with all the slices, then set aside to cool.
  • Preheat the oven to 350°F.
  • Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
  • Mix with all the other ingredients and seasonings.
  • Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
  • If you don't have a non-stick loaf tin, line first with parchment paper.
  • Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
  • Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
  • Remove from the oven, leave to cool in the tin.
  • The terrine can now be transferred to the fridge until ready to serve.
  • Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.

Eggplant (Aubergine) - Chicken Terrine image

Number Of Ingredients: 14


  • 2 -3 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 2 medium eggplants (enough to line a one quart loaf tin)
  • 1 lb chicken breast
  • 2 garlic cloves, crushed
  • 10 ounces defrosted frozen spinach, squeezed dry as much as possible
  • 2 tablespoons chopped chives
  • 1/2 cup cashew nuts, chopped
  • 1/2 cup fresh basil leaf, chopped
  • 2 -3 chopped sun-dried tomatoes (approx a full tablespoon)
  • 2 eggs, beaten
  • salt and pepper
  • grated nutmeg, to taste
  • sour cream, to serve (optional)

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