Southwest Chile-Chicken Terrine

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READY IN: 49hrs
YIELD: 1 terrine
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Chill.
  • 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.
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