Terrine of chicken

A chicken terrine is an excellent decoration for a festive table and an ideal cold snack for meat eaters. Thin slices of terrine is convenient to serve with bread toasts even for breakfast. Despite the fact that the preparation of this dish will require a certain skill, the result, as always, will justify all efforts.

Recipe for chicken terrine with pistachios

Ingredients:

Preparation

Oven warm up to 180 degrees. A thin form for baking lightly greased with olive oil and cover with slices of bacon or pancetta. Leave the ends of the slices freely hanging from the mold.

All other ingredients are placed in a deep bowl, season with 2 teaspoons of salt and a good pinch of pepper, then mix thoroughly. Spread the chicken in the prepared base directly on the bacon layer, carefully rammed. Cover the terrine with free edges of bacon and wrap the form with foil. Put the dish in the oven for 1 hour and 30 minutes. Ready terrin completely cool and put under the press in the refrigerator at night. The next day the dish can be cut and served to the table.

Chicken Terrine with Prunes

Ingredients:

Preparation

Onion grind and fry in butter until soft. Chicken liver, peritoneum (with small the amount of fat) and half of the chicken fillet is blended with a blender. The remaining chicken is cut into cubes and added to ground meat. Season the stuffing of brandy, nutmeg, thyme, as well as a good pinch of salt and pepper.

Form for baking grease with vegetable oil and cover with bay leaves. Over lay half the stuffing, in the middle distribute the nuts and prunes and cover all the remaining minced meat. Put the mold in a water filled pan and bake in the oven at 150 degrees for 1 3/4 hours. Ready meal completely cool before serving and served on a table with fresh bread.