Chicken Terrine – Bruno Albouze

By Bruno Albouze · 150 min

Ingredients

Instructions

1. Wash the zucchini, trim the ends and slice into 3 mm thin slices with a mandoline, using the hand guard or a cut-resistant glove. Repeat, turning the zucchini a quarter turn each time, leaving the core intact. Save the scraps.
2. Peel the carrots, trim both ends and cut into 5 cm sections. Square off each section into a block, then cut into 5 mm planks and then 5 mm sticks.
3. Bring 3 L of water to a boil and whisk in 10 g of coarse salt. Blanch the zucchini slices for about 2 minutes, then move them to an ice bath. Drain well and lay them on a paper-towel-lined tray.
4. Cook the carrot sticks in the same water for 7 minutes, then move them to the ice bath. Drain and refrigerate.
5. Line a loaf pan with a large plastic sheet, overlapping zucchini slices to cover two-thirds of it, pressing out air pockets. Then cover the corners with more zucchini. Refrigerate until needed.
6. Remove the white connective tissue and any dark red spots from the chicken breast. Cut into pieces and chill them, along with the food processor bowl and blade, for about 25 minutes.
7. Put the cold chicken in the food processor with 12 g salt and 3 g black pepper and pulse a few times. Add the cold eggs and mix for 15 seconds. Add lemon zest, 100 g chilled chicken stock and 100 g port, and mix. Add 100 g cold milk and 250 g cold heavy cream and blend until smooth. Keep refrigerated.
8. Fill the pan with a third of the chicken mousse. Lay carrot sticks lengthwise in a few lines, then repeat. Fold the zucchini over to close the terrine, seal the top with more zucchini, wrap tightly in the plastic and cover with foil.
9. Preheat the oven to 150°C (300°F). Bake the terrine in a hot water bath for 60 minutes, until the internal temperature reaches 75°C (167°F). Remove from the bath and rest for an hour.
10. Cover the warm terrine with folded paper towels, put a flat tray and weights on top, and refrigerate overnight.
11. Remove the weights, tray and foil. Turn the terrine out onto a cutting board and peel off the plastic. Blot the liquid with paper towels, brush with olive oil and refrigerate for up to 4 days, covered, without freezing.
12. Slice into portions and garnish with diced carrot, crushed pistachio and a drizzle of olive oil.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggLemonMilkCarrotCreamHeavy creamChicken breastZucchini