Cat├ęgorie
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:
1

Cut all the vegetables into small cubes.

2

Remove the skin from the chicken pieces.

3

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

4

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

5

Cover and cook for about 30 minutes.

6

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

7

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

8

Add them to the casserole and cook another 10 minutes.

9

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

10

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

11

Pass the contents of the cocotte over a colander.

12

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

13

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

14

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

15

Cut the lemon into thin slices.

16

Place the lemon slices in the bottom of a terrine.

17

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

18

* This terrine is better prepared the day before.

19

Enjoy your meal from

Ingredients

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

Directions

Preparation:
1

Cut all the vegetables into small cubes.

2

Remove the skin from the chicken pieces.

3

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

4

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

5

Cover and cook for about 30 minutes.

6

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

7

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

8

Add them to the casserole and cook another 10 minutes.

9

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

10

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

11

Pass the contents of the cocotte over a colander.

12

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

13

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

14

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

15

Cut the lemon into thin slices.

16

Place the lemon slices in the bottom of a terrine.

17

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

18

* This terrine is better prepared the day before.

19

Enjoy your meal from

Poultry Terrine with Tarragon

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