My Very Favorite Chicken Terrine
180 mins (prep 120, cooking 60)
11 ingredients
25 servings
Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated.

Categories:  chicken , european , lunch~snacks , poultry , meat , whole-chicken , number-of-servings , <-4-hours , french , chicken-thigh-&-leg , appetizer , time-to-make , for-large-groups ,
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Serving Size (6.08 g)
Servings 25
Amount per Serving
Calories 27.65 Calories from Fat 20.07
% Daily Value *
Total Fat 2.23g 85.89%
Saturated Fat 0.27g 34.17%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 372.13mg 387.63%
Total Carbohydrate 1.35g 11.28%
Dietary Fiber 0.51 g 50.68%
Sugars 0.38 g %
Protein 1.0g 49.86%
Vitamin A 20.42IU% Vitamin C 0.28mg%
Calcium 5.4mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
half-and-half cream, unsalted, fresh thyme, fresh ground black pepper