French🥩 Meat

Chicken Terrine

Name: Chicken Terrine
Total time: 2 h
Cuisine: French
Ingredients: ~3-4 medium zucchini; ~2-3 medium carrots; ~600-700 g chicken breast; ~2 tsp salt; ~½ tsp black pepper; ~1 lemon lemon zest; ~2 eggs; ~200 ml chicken stock; ~100 ml white port; ~100 ml milk; ~200 ml cream; ~2 tbsp extra virgin olive oil

⏱ 120 min

An elegant and sophisticated dish featuring chicken mousse wrapped in delicate zucchini slices, with carrot batons layered inside, creating a harmonious blend of flavors and textures.

Adapted from a video by Bruno Albouze

Chicken Terrine – Bruno Albouze

Watch on YouTube

Ingredients

zucchini~3-4 mediumest.
carrots~2-3 mediumest.
chicken breast~600-700 gest.
salt~2 tspest.
black pepper~½ tspest.
lemon zest~1 lemonest.
eggs~2est.
chicken stock~200 mlest.
white port~100 mlest.
milk~100 mlest.
cream~200 mlest.
extra virgin olive oil~2 tbspest.

Steps

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1
Wash the zucchini thoroughly and trim the ends. Using a mandoline set to about 3 mm thickness, slice the zucchini in a smooth, even motion along the blade. After every few slices, rotate the zucchini a quarter turn to change the direction of the cuts.
2
Cut carrots into 5 mm thick batons. Remove both ends and cut into sections about 2½ inches (5 cm) long, creating a rectangular block, then slice into planks and sticks.
3
Bring water to a boil and add salt generously. Add zucchini slices to the boiling water and cook for 2 minutes, then transfer to an ice bath, drain, and pat dry. Repeat the same process with the carrots, cooking for approximately 7 minutes.
4
Moisten your counter with a damp sponge to create a non-slip surface. Lay down a large microwave-safe plastic sheet, then overlap the blanched zucchini slices. Cover with another plastic wrap sheet and gently place the vegetable arrangement into a glass terrine mold, pressing thoroughly into the bottom edges to ensure no air pockets. Remove the plastic wrap, overlap more zucchini slices to fully cover the corners, and refrigerate.
5
Prepare the chicken mousse by removing any white tough connective tissue, dark red spots, and blood from the chicken breasts. Cut the chicken into pieces and place in the freezer along with the food processor blade for about 25 minutes to ensure all ingredients are extremely cold.
6
Place the chilled chicken in a food processor. Season with salt and pepper, pulse a few times, then add lemon zest, eggs, chicken stock, white port, milk, and cream. Continue processing until a smooth mousse forms.
7
Fill the terrine mold with one-third of the chicken mousse, then create a layer of carrot batons. Repeat the layering process. Cover with the remaining chicken mousse and seal the top with zucchini edges. Wrap the entire terrine with the hanging plastic wrap.
8
Cover the terrine mold with aluminum foil. Place in a water bath and bake in the oven for 1 hour. Allow to cool to room temperature, then place weight on top of the terrine and refrigerate overnight.
9
Unmold the terrine and remove any excess moisture. Drizzle with extra virgin olive oil, slice, and serve.

Chicken Terrine

Ingredients

Steps

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