French Style Chicken | Pork Terrine
A little treat for the holiday season. We found some chicken drumsticks (10 each) on sale, so we roasted them up and pulled the meat away from the bone. Deglaze the roasting pan of all the dripping and place into a pot
Boil a smoked ham hock 2lbs (4-5 hrs.) and clean the meat from the bone. Reserve 100 ml of pork stock
Add 3 leaves of gelatin or, 1.5 teaspoons of gelatin powder dissolved in a little water, to 100 ml of pork stock and chicken drippings and simmer. Keep warm
Place the chicken & pork in a bowl with chopped Gherkins, Shallots and Fresh Tarragon from the herb garden. Then add the gelatin and season with salt, pepper and a couple of dashes of Malt vinegar
Place film warp, aka. Saran Wrap, on the counter, double layered and then lay overlapping Prosciutto slices on the wrap. Add the mixture on top of the slices and roll into a cylinder shape. Make sure it is a tight roll, (tucking in while rolling). Twist the ends of the film wrap in opposite directions to seal. You can use regular smoked or honey ham if you can't find, or don't like Prosciutto
Refrigerate Terrine for 24 hours, then slice and package for freezing or later use
Tips:
you can use regular smoked or honey ham as a Prosciutto substitute
don't throw the chicken bones out; make a stock for soup, which we did (pictured below)
keep the pork stock for soup (we froze the pork stock for a future Split Pea Soup)
Cheers from Alevia's Kitchen @3ish Acres!
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