This recipe was a first for me… as are many other recipes on the blog :)
Chicken Terrine is a cheat’s / homemade version of salami (not cured or fermented though). Most of us have salami stocked in the freezer for a lazy Sunday brunch, a quick weekday breakfast sandwich, a no-fuss appetiser with cocktails, a delicious addition to an otherwise plain omelette… the ideas are endless, and Chicken Terrine is a great, quick and easy substitute.
Chicken Terrine makes for a quick ready-to-eat protein rich snack for kids, a great idea for school tiffins too as a healthy sandwich, which will not take much of your morning time.
While Chicken Terrine is made with chicken mince along with chunks of chicken or other meats, I have used only chicken mince for this recipe.
I have added some extra virgin olive oil to my recipe of Chicken Terrine as chicken does not have much fat. You could add oil / lard / fat of choice, as long as it doesn’t overpower the other flavours.
This is a base recipe of Herbed Chicken Terrine. Add more flavour to your recipe with the following variations:
Add chunks of mushrooms
Add celery stalks and carrots cut in to batons
Add chunks of pork meat or chicken liver
Add fresh herbs
Turn this in to a vegan or vegetarian recipe by using chunks of mushrooms, potatoes, celery, carrots… or simply ingredients of choice, instead of chicken.
Chicken Terrine stays good for a couple of weeks in the refrigerator, sealed in an airtight container. If you’re looking at storing it for longer, wrap it in parchment paper or store it in zip lock bags and freeze.
Ok now, let’s get to the recipe!
Makes a log to yield 15-18 Chicken Terrine slices
Time taken: 15-20 minutes (hands-on)
Ingredients to make Chicken Terrine
500 gms chicken mince
1 tbsp extra virgin olive oil
8-10 garlic cloves, finely chopped
1 inch piece of ginger, finely chopped
2-3 green chillies, finely chopped
1 tsp red chilli flakes
1 tsp mixed dried herbs
2½ tsp salt, or to taste*
*salt acts as a natural preservative, so keep the quantity just a little more than your usual amount
Method of making Chicken Terrine
The chicken mince should be at ambient temperature. Whiz the chicken mince in a food processer or blender along with extra virgin olive oil, garlic, ginger and green chillies to combine the ingredients well. Add salt, red chilli flakes and dried herb mix. Mix well.
Shape the chicken mince to resemble a log. Place this on enough aluminium foil to go around twice (i.e. double wrap it) and seal tightly on the sides as well. Double wrapping the chicken terrine log ensures that no water enters the package while steaming. *I have used double foil to roll the chicken mince in to a log for steaming. You could use a loaf tin and seal it with foil before steaming.
Bring water to a boil in a steamer or vessel deep and broad enough to hold the chicken terrine log. Place the log in the steamer and cover. Steam the chicken terrine log for 12-15 minutes and take the steamer off the heat. Let the chicken terrine log rest in the hot water for another 15 minutes.
If you find it easier (and this works better if you’re using a loaf tin) place the chicken terrine log in a water bath and bake it in a preheated oven for 15-20 minutes at 180°C.
Take the chicken terrine log out of the water and leave it on your kitchen counter to cool, still tightly wrapped in foil. Once cool, refrigerate the chicken terrine log in the foil for a few hours, preferably a day. You could then remove the aluminium foil and slice the chicken terrine.
Herbed Chicken Terrine stays good for a month in the freezer, stored in airtight bags.
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