Prep 1 hr
Cook 48 hrs
A forcemeat (like spam or liverwurst) with some spice
- 1 (3 lb) roasting chickens
- 2 chicken legs
- 8 ounces pork fatback, cubed or 8 ounces bacon
- 1 minced shallot
- 1 tablespoon mild chili powder
- 2 teaspoons minced garlic
- 1 tablespoon salt
- 1 tablespoon chopped fresh oregano
- 1⁄2 teaspoon white pepper
- 1 teaspoon Tabasco sauce
- 2 fluid ounces heavy cream
- 1 ounce ham, fine dice
- 6 ounces cooked pinto beans
- 3 1⁄2 ounces roasted and diced green chilies
- aspic, as needed
- Sautee and cool minced shallots; set aside.
- Sautee and cool minced garlic; set aside.
- Debone chicken and chicken legs.
- Dice thigh meat (you should have one pound).
- Cut breast into 1 inch cubes (you should have 12 oz).
- Reserve separately.
- Toss the leg meat and fatback with the seasonings (shallots, chili powder, garlic, salt, oregano, white peper, tabasco sauce).
- Grind through the fine plate of a meat grinder into a chilled mixing bowl.
- Add heavy cream and mix on medium speed for one minute, til homogeneous.
- Poach a spoonful o the forcemeat and adjust seasonings as needed before proceeding.
- Fold in fine diced ham, pinto beans, and green chiles into forcemeat by hand over an ice bath.
- Line a terrine mold with plastic wrap, pack forcemeat into mold and fold over the liner.
- 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).
- 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.
- Let terrine rest under refrigeration covered with a 2 lb press plate for at least 24 hours and up to two days.
- Terrine can be sliced and served or wrap nad refrigerate for up to seven days.