Clean the knuckle, wash well and put it on the fire together with the chicken breast. When it boils, remove the foam and add salt, pepper, Bay leaf, reduce the heat and cook for 3-4 hours. Leave the cooked knuckle to cool in the broth until warm.
Get the knuckle out of the broth, remove the bones, and the meat is disassembled into pieces (not very small). Leave the skin.
Grind the greens. Olives can be put an entire, and can be cut in half.
Meat, herbs, olives and 2 cloves of garlic (pass through the press) gently mix. If you want it sharp, pepper it.
Form moisten with water (for a better fit of the film) and cover with cling film (the edges of the film should hang). Put the pig's skin on the film. The meat mixture is spread on the skin to half. Then I put a layer of chicken breast, then the meat mixture again.
I got two layers of meat from the knuckle and two layers of white chicken. In a glass of broth dilute the instant gelatin (if normal, the gelatin solution is prepared in accordance with the instructions on the package). Fill our meat with gelatin broth, in several places pierce with a knife (so that our broth is evenly distributed), gently seal the meat with a tablespoon, if necessary, add more gelatin broth (so that the liquid only just appeared on the surface of the meat).
Close the terrine hanging from the mold ends of the film and put in the refrigerator for 8-10 hours (I put on the night).