Terrine of Two types of Chicken Recipe
Now the promised dish with chicken terrine for the ladies. However, men are also unlikely to give up on it. The recipe is mobile and allows you to vary it at your discretion. That’s why I love you. My cooking of this dish often goes under the motto “I made it from what it was.” And it’s done quickly.” In general, that’s what you need.
Servings Prep Time
6 10minutes
Cook Time
90minutes
Servings Prep Time
6 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Despite the fact that it is quick and easy to take on the terrible. We turn our chicken breasts into minced meat and put them in a convenient mixing bowl. Minced meat can be crushed through large honeycombs. Add olive rings and finely chopped dill.
  2. Cut the multicolored halves of peppers into cubes and send them there. Cut the boiled chicken into cubes. I had broth breasts. But you can also use any other boiled meat, as well as the remains of fried chicken.
  3. Now do some magic on the flavors. I add garlic, salt, pepper, rub dry basil between my palms and even put turmeric, the chicken likes it, and the eye pleases.
  4. Mix everything well. At this stage, you can add minced meat (throw up ideas): green peas, corn, dried tomatoes, mushrooms, pine nuts or pistachios… – what’s in the fridge? The main thing is that it is combined with chicken and gives new color spots. If it seems to you that the filling turned out to be too thick – add 50 grams of cream or milk. When all this thickens during frying, plus bacon, the dish may turn out to be too salty!
  5. Take a cake mold, preferably with a “brick”, but you can use any other one and cover it with strips of bacon overlapping (if the skin is cut). The strips should hang down at the edges. I was terribly lucky this time. I open a package of bacon, and there are some strange fibers and strange figures of slicing. Usually I have just enough pieces left to put on the bottom, and the edges hung down. And then I had to lay out like puzzles. However, this is not visible externally and does not affect the taste. If there is no bacon, put slices of fried eggplant on the bottom of the mold or do not spread at all.
  6. We spread our meat on bacon and bend the bacon on it, which hung down at the edges.
  7. We send it to a preheated 180 degree oven for about an hour. The top should be slightly browned. Remove the finished terrine from the oven, cool it in the form and put it in the refrigerator in the same form for 4 hours, or better – overnight. Cover the top with foil. After a while, slice – and enjoy. You can serve sliced and simply laid out on bread, or you can serve a dish with a light side dish. Bon appetit to you and your family!
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