Print Recipe
 Terrine with Rice and Chicken Giblets Recipe
Cooking this dish does not take much effort: simple, satisfying and delicious! Juggling a variety of ingredients, ranging from offal, vegetables and rice, you always get a fragrant dish at the exit! Serve it better still warm!
Course Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To prepare this dish, the rice should be boiled until half cooked.
    To prepare this dish, the rice should be boiled until half cooked.
  2. Boiled chicken stomachs and hearts. Remove them from the broth, cut into small pieces.
    Boiled chicken stomachs and hearts. Remove them from the broth, cut into small pieces.
  3. The liver is slowly fried in chicken or duck fat (you can use vegetable oil). Season with salt and pepper. Cut into small pieces.
    The liver is slowly fried in chicken or duck fat (you can use vegetable oil). Season with salt and pepper. Cut into small pieces.
  4. For this recipe you will need chicken skin, we can remove it from the chicken intended for soup. I used turkey skin, it's thicker. Mix the boiled rice with chopped giblets, fried onions and add the egg. In this recipe, rice and egg act as a binding element. Add nutmeg, salt, pepper.
    For this recipe you will need chicken skin, we can remove it from the chicken intended for soup. I used turkey skin, it's thicker. Mix the boiled rice with chopped giblets, fried onions and add the egg. In this recipe, rice and egg act as a binding element. Add nutmeg, salt, pepper.
  5. Grease the baking dish with vegetable oil. With a chicken skin (I had a turkey), spread out the mold so that the edges hang down slightly.
    Grease the baking dish with vegetable oil. With a chicken skin (I had a turkey), spread out the mold so that the edges hang down slightly.
  6. Fill the form with the filling, lay it with the peel, cover with foil and send it to the oven for 30-40 minutes at 180 ° C, 20 minutes after the start of baking, remove the foil and let the terrine brown. Let cool to a warm state and you can serve! Enjoy your meal!
    Fill the form with the filling, lay it with the peel, cover with foil and send it to the oven for 30-40 minutes at 180 ° C, 20 minutes after the start of baking, remove the foil and let the terrine brown. Let cool to a warm state and you can serve! Enjoy your meal!
0 0 votes
Article Rating
       

Related posts:

Okroshka with Chicken Giblets Recipe Chicken Terrine with Rice Balls and Sun-Dried Tomatoes Recipe Rice Terrine with Bacon and Mushrooms Recipe Chicken with Garlic on Rice Recipe Turkey Terrine with Chicken Hearts Recipe Chicken Terrine with Pistachios Recipe Rice and Salmon Terrine with Blueberry Sauce Recipe Chicken Breast Baked with Rice and Vegetables Recipe Chicken with Rice Based on Julienne Recipe Rice with Chicken Recipe Bags of Rice, Chicken and Prunes Recipe Chicken Terrine Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments