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 Prep Time
6 10minutes
Cook Time
60minutes
Servings Prep Time
6 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  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.
  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.
  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.
  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!
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