Page title and description

Chicken and sausagemeat terrine
Meat mains
Chicken and sausagemeat terrine
Ingredients
- 1.6kg chicken
- 500g pork sausagemeat - you could make your own in a food processor using the diced pork and any fatty trimmings from the chicken
- small handful basil leaves
- 4 garlic cloves, peeled and finely chopped
- 1 large lemon, finely zested
- 50g green pistachio nuts
- ½ tbsp sea salt
- ½ tsp ground pepper
- pinch nutmeg, freshly grated
Method
Prep time:
30 min
PT30M
Cooking time:
1h
30 min
PT1H30M
-
Step 1
Once skinned, carefully remove the breasts and legs from the chicken. Dice the breast and cut the leg meat away from the bones. Dice the leg meat a little smaller than the breast. Save the carcass for stock. -
Step 2
Preheat oven to 160°C/Gas Mark 3. Put the chicken meat into a bowl and mix in the sausagemeat, basil, garlic, lemon, salt, pistachio nuts, pepper and nutmeg. Mix well; it's far easier with your hands. Find a suitable sized bread tin, pâté mould or, as a last resort, a pudding bowl. Cut out a piece of foil big enough to line the cooking vessel, lay it on a flat surface and lay the chicken skin on top, bumpy-side-down. -
Step 3
Put the terrine dish into a deep tray and fill the tray with boiling water, so that it reaches three-quarters of the way up the sides of the dish. Cover with a lid or foil, and bake for 1½ hours. Once cooked, tip the water away and leave the terrine to cool and settle for 15 minutes in the tray. Press the terrine with a bag of sugar while it cools.