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!
Servings 6
Prep Time 10 minutes
Cook Time 60 minutes
Ingredients
- 1/2 glass Rice
- 300 gram Chicken liver
- 300 gram Chicken hearts
- 300 gram Chicken stomachs
- 1 piece Chicken skin
- 1 piece Onion
- 2 gram Nutmeg
- 1 piece Chicken egg
- 2 tablespoons Fat
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- To prepare this dish, the rice should be boiled until half cooked.
- Boiled chicken stomachs and hearts. Remove them from the broth, 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.
- 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.
- 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.
- 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!