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    You are in: Home / Recipes / Southwest Chile-Chicken Terrine Recipe
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    Southwest Chile-Chicken Terrine

    Total Time:

    Prep Time:

    Cook Time:

    49 hrs

    1 hrs

    48 hrs

    Dani Jean's Note:

    A forcemeat (like spam or liverwurst) with some spice

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    Ingredients:

    Yield:

    terrine

    Units: US | Metric

    Directions:

    1. 1
      Sautee and cool minced shallots; set aside.
    2. 2
      Sautee and cool minced garlic; set aside.
    3. 3
      Debone chicken and chicken legs.
    4. 4
      Dice thigh meat (you should have one pound).
    5. 5
      Cut breast into 1 inch cubes (you should have 12 oz).
    6. 6
      Reserve separately.
    7. 7
      Toss the leg meat and fatback with the seasonings (shallots, chili powder, garlic, salt, oregano, white peper, tabasco sauce).
    8. 8
      Grind through the fine plate of a meat grinder into a chilled mixing bowl.
    9. 9
      Add heavy cream and mix on medium speed for one minute, til homogeneous.
    10. 10
      Chill.
    11. 11
      Poach a spoonful o the forcemeat and adjust seasonings as needed before proceeding.
    12. 12
      Fold in fine diced ham, pinto beans, and green chiles into forcemeat by hand over an ice bath.
    13. 13
      Line a terrine mold with plastic wrap, pack forcemeat into mold and fold over the liner.
    14. 14
      Cover the terrine and poach in 170 F water bath in a 300 F oven to an internal temperature of 165 F (60-75 minutes).
    15. 15
      Remove terrine from water abth and allow to cool to an internal temperature of 90 to 100°F Add enough aspic to coat and cover the terrine.
    16. 16
      Let terrine rest under refrigeration covered with a 2 lb press plate for at least 24 hours and up to two days.
    17. 17
      Terrine can be sliced and served or wrap nad refrigerate for up to seven days.

    Ratings & Reviews:

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    Nutritional Facts for Southwest Chile-Chicken Terrine

    Serving Size: 1 (1628 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3084.4
     
    Calories from Fat 1853
    60%
    Total Fat 205.9 g
    316%
    Saturated Fat 65.9 g
    329%
    Cholesterol 1015.3 mg
    338%
    Sodium 9630.5 mg
    401%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 20.1 g
    80%
    Sugars 4.4 g
    17%
    Protein 237.1 g
    474%

    The following items or measurements are not included:

    pork fatback

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