Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center
For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter
*Omit the giblets for milder flavored stock.
1. Cut the raw chicken flesh from the bones: keep the chicken skin.
2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.
3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.
4. Cut the breast into neat slices, grind all the rest of the meat with the ham.
5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.
6. Spread a generous layer of butter over the sides and bottom of the tin.
7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.
8. Add another third of the sliced breast and stock and the rest of the ground mixture.
9. Top with the last of the sliced chicken, stock, chicken skin, and butter.
10. Cover with foil, stand in a pan of col water and cook at temperature given.
11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.
Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972