Chicken Thigh Terrine

Chicken Thigh Terrine

Chicken Skin, For wrapping terrine

Chicken thigh pounded out

Sage / San Danielle Proscuitto

Activia RM

The Skin was layered on the bottom.  Then we layered the chicken thigh, 4X1.  Then the proscuitto and sage.  Layered 4 high.  Then wrapped with chicken skin.  Cryovac and pressed into block form.  Sat overnight in ice.  Sous vide next day.  Followed chilling process and then seared basted with butter.  Turn out was excellent.


One Response to “Chicken Thigh Terrine”

  1. Oh wow, thanks for this, I’ve been looking for a decent chicken terrine recipe for ages.

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