Name: Poultry Terrine with Tarragon
Ingredients: 1.50 kg of chicken thighs; 150 g of chicken livers; 1 shallot; 1 onion; 1 carrot; 1 leek; 1 branch of celery; 25 of sweet white wine; 10 sheets of gelatin; 1 lemon; 2 sprigs of tarragon; 1 bay leaf; 1 branch of thyme; Salt and pepper from the mill

CatégorieStarters

Yields1 Serving

Ingredients:

(For a terrine)

1.50 kg of chicken thighs

150 g of chicken livers

1 shallot

1 onion

1 carrot

1 leek

1 branch of celery

25 of sweet white wine

10 sheets of gelatin

1 lemon

2 sprigs of tarragon

1 bay leaf

1 branch of thyme

Salt and pepper from the mill

Preparation:

Cut all the vegetables into small cubes.

Remove the skin from the chicken pieces.

In a casserole, place the meat, vegetables, herbs.

Pour the white wine, add a glass of water, season.

Cover and cook for about 30 minutes.

Meanwhile, soften the gelatin sheets in a large glass of water.

Save the chicken livers and cut them into 2 or 4 depending on their size.

Add them to the casserole and cook another 10 minutes.

Poach the whole lemon for 3 minutes in a pan of boiling water.

Drain the meat, rub it and cut into small pieces.

Pass the contents of the cocotte over a colander.

Take the vegetables and mix them with livers and chicken pieces.

Pour 30cl of the cooking liquid into a saucepan, and heat.

Squeeze the gelatin leaves between your hands and add them to the hot liquid.

Cut the lemon into thin slices.

Place the lemon slices in the bottom of a terrine.

Place all the vegetables and meats in the terrine, pour the jelly and leave to cool for at least 6 hours.

* This terrine is better prepared the day before.

Enjoy your meal from

Ingredients