Chicken terrine to wow picky eaters

Thrown into chaos by tricky diners, Chris Duckham created a simple but delicious chicken terrine.

Recently we had customers who did not eat fish, shellfish or game. This played havoc with the proposed menu. To give our customers another choice of starter to the wild mushroom risotto, I came up with this terrine of free-range chicken. It looked a picture on the plate when served with a small salad and a hazelnut vinaigrette.

Terrine of free range chicken

  1. Cook chicken legs slowly in a saucepan with the goose fat for 1 1/2 hours over a very low heat until the meat is cooked through. Remove the pan from the heat, carefully remove the meat and cool. Pass the fat through a fine sieve and reserve (you will need some fat for the terrine and the rest can be used again).
  2. Discard skins and remove all the meat, placing it in a mixing bowl. Season with salt and pepper and stir in a little goose fat.
  3. Melt the butter and cook the chopped shallots until just before they colour. Add the sherry vinegar and cook until almost evaporated. Add the stock, Madeira and chopped rosemary and cook slowly until you obtain a syrupy consistency. Add shallot mixture to the chicken and stir to combine.
  4. Line the loaf tin with cling film and spoon in meat. Fold the cling film over and press down lightly. Refrigerate overnight.
  5. Blanch the cabbage leaves in boiling water for four minutes, then cool in iced water and pat dry. Wrap the chicken terrine with the cabbage, then wrap the whole thing tightly in some fresh cling film and refrigerate again.
  6. To serve, slice the terrine with a sharp serrated knife and accompany with a salad and vinaigrette of your choice.

Ingredients
For 6-8 people as a starter
You will need a 1lb loaf tin or a terrine mould for this recipe
6 free-range chicken legs
500g goose fat
4 shallots, finely chopped leaves from 1 sprig of fresh rosemary, very
finely chopped
10g unsalted butter
8 large outer Savoy cabbage leaves, central rib removed
200ml chicken stock
30ml sherry vinegar
100ml dry Madeira

And for the wine ...

Decanter magazine advises: A champagne with a bit of bottle age will handle the acidity and fat of the terrine. Or a whistle-clean, pure Old World Riesling. Try:

De Saint Gall, Cuvee Orpale Grand Cru 1996. £34.99 Marks & Spencer. Decanter judges say: Beautiful toast character and clean, bready finish.'

Machherndl, Riesling Smaragd Steinterrassen, Wachau 2005 £12.95 Great Western Wine www.greatwesternwine.co.uk. Decanter judges say: 'Elegant, fine, lean texture.'

For more award-winning wine go to decanter.com

For more recipes and wine advice go to the Off Duty section on healthcarerepublic.com.

Dr Duckham, a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord, Kirtomy, Sutherland

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