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Print Recipe
Terrine with Rice and Chicken Giblets Recipe
Preparation of this dish will not take much effort: simple, satisfying and delicious! Juggling a variety of ingredients, from offal, vegetables and rice, the output you always get a fragrant dish! Serve still warm it better!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To prepare this dish, rice should be boiled until half-cooked.
    To prepare this dish, rice should be boiled until half-cooked.
  2. Boiled chicken stomachs hearts. Drain them from the broth, cut into small pieces.
    Boiled chicken stomachs hearts. Drain them from the broth, cut into small pieces.
  3. Liver slowly fry on chicken or duck fat (can be on vegetable oil). Add salt and pepper. Cut into small pieces.
    Liver slowly fry on chicken or duck fat (can be on vegetable oil). Add salt and pepper. Cut into small pieces.
  4. For this recipe you need chicken skin, we can remove it from chicken destined for the soup. I used Turkey skin, it's thicker. Mix the boiled rice with the cut giblets, fried onions and add the egg. In this recipe, rice and egg act as a binding element. Add nutmeg and salt, pepper.
    For this recipe you need chicken skin, we can remove it from chicken destined for the soup. I used Turkey skin, it's thicker. Mix the boiled rice with the cut giblets, fried onions and add the egg. In this recipe, rice and egg act as a binding element. Add nutmeg and salt, pepper.
  5. Form for baking grease with vegetable oil. Chicken skin (I had Turkey) to expand the form to edge slightly hanging down.
    Form for baking grease with vegetable oil. Chicken skin (I had Turkey) to expand the form to edge slightly hanging down.
  6. Fill the form with the filling, pack it with skin, cover with foil and send it in the oven for 30-40 minutes at 180 C, 20 minutes after the start of baking, remove the foil and allow to brown the terrine. Allow to cool to a warm state and can be served! Bon appetit!
    Fill the form with the filling, pack it with skin, cover with foil and send it in the oven for 30-40 minutes at 180 C, 20 minutes after the start of baking, remove the foil and allow to brown the terrine. Allow to cool to a warm state and can be served!
Bon appetit!

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