Chicken Terrine

Tender, juicy slices of ground chicken terrine - exquisite! Try it! A wonderful, almost dietary dish of minced chicken with vegetables, cooked in the oven. Simple, easy, incredibly delicious! From the available products. It does not require a lot of time to prepare. This dish is suitable not only for adults, but also for children. My youngest ate it up for both cheeks! Adults also liked this dish. You can experiment, especially in summer or autumn, when there is a large selection of vegetables, each time adding something new to the stuffing... Try it, it's interesting!

mom of sweet tooth

The author of the recipe

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Composition / ingredients

servings:

Minced chicken

750

Broccoli

100

Tomatoes

Chicken eggs

Fat cream

Hard cheese

Ground black pepper (pinch)

to taste

Salt

to taste

Spices are dry (for chicken)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 14 g

Fats 38 % 9 g

Carbohydrates 4 % 1 g

141 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 25 min

Step 1:
Terrine preparation products. You can buy minced chicken ready-made (I'm used to cooking it myself). It should be passed twice in a meat grinder through a nozzle with small holes or crushed in a blender. We defrost the vegetables (like mine) or peel them, my, if they are fresh. Cut them into small pieces.
Step 2:
In a separate container, break the egg, put the cream.
Step 3:
Beat the egg with cream with a mixer or fork until smooth. Grate the cheese on a fine grater.
Step 4:
In a bowl with minced meat, add cheese, cream-egg mixture, salt, pepper, mix.
Step 5:
Add the vegetables to the meat mixture, mix again.
Step 6:
Form for terrine lined with foil. We put the chicken mixture with vegetables into the mold, tamp it down. We wrap the hanging ends of the foil up so that the upper part of the terrine is hidden under the foil. We put the terrine to bake in the oven at 180 degrees for about 1 hour.
Step 7:
After 45 min. from the beginning of baking, i.e. 10-15 minutes before cooking, we take out the form with the terrine from the oven, open the foil, and put it back in the oven to bake. Terrine should become ruddy on top.
Step 8:
Let the terrine cool down. Cut into slices and serve to the table with herbs, vegetables. Terrine with white sauce, homemade mayonnaise is very good.

Terrine — a dish of vegetables, meat or fish, in the form of thin slices. Initially, the word terrine meant the name of the dishes, refractory form, later this word began to be called the food itself, cooked in the terrine.

Advice:

The presented recipe is a more dietary version of the dish.

If you want to get a juicier, tender, but at the same time a fatter version, lay out the bottom and sides of the mold with thin long strips of bacon so that they can cover the sides and top of the terrine so that it is covered with bacon on all sides.