Chicken terrine "Easier than ever"

Chicken terrine "Easier than ever"

Category: Meat dishes

Ingredients
Chicken fillet (breast)	900gr
Egg	1 PC.
Garlic	2 teeth
Salt, pepper, basil, paprika	taste
White bread	2 slices
Milk	1/2 cup
Olives	optional

Cooking method

• Thank you so much Daffi for such a simple terrine recipe.
• I chopped chicken breasts like minced meat into cutlets in a blender chopper. Scrolled the garlic in the same place. Salted minced meat, pepper, added garlic and spices. I soaked the bread in milk, added it to the minced meat, and kneaded it properly. I also poured the milk into the minced meat for juiciness.
• A baking dish (I took an aluminum disposable 1 liter) greased with vegetable oil. I laid out half of the minced meat, leveled it. I had to dispose of half a jar of olives. I just laid them out in two rows along the form. Sprinkled with ground paprika. Covered with the remaining minced meat. I leveled the surface and covered the mold with a lid (included in the kit). I put the form in a deep baking sheet, poured water to the middle of the form and sent it to the oven at 200^aboutC. When the terrine grabbed (after 20-30 minutes), took off the lid and stuck the temperature probe. Baked until temperature reached 92^about... She took it out of the oven. Left to cool without removing it from the mold. Almost all of the released juice was absorbed during cooling. The result is a very tasty, juicy terrine.
• 

Note

Very simple and delicious. I will cook both for every day and as a cold snack for the holidays with various "variations" of filling and decoration.

There are many terrine recipes on the forum. I post this one so that newbies are not afraid. Everything is very simple. And the main thing is tasty and effective.

Bon Appetit!

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[Ksyushka @ -Plushka @,]

Ksyushka @ -Plushka @, very appetizing and beautiful terrine!

Class! Sometimes it's so lazy for me to fry cutlets So I'll bake them in this way on occasion Thanks for the idea

[Ksyushka @ -Plushka @,]

Ksyushka @ -Plushka @, very appetizing and beautiful terrine!

Twist, Thank you ! I can't dare to repeat all your "piquant", just a work of art, not terrine.

Class! Sometimes it's so lazy for me to fry cutlets So I'll bake them in this way on occasion Thanks for the idea

Caprice , so I was too lazy to fry the cutlets today

[Ksyusha]

Ksyusha, thanks for such an assessment. But I assure you that cooking this terrine is much easier than it seems at first glance. The main desire.

I assure you that cooking this terrine is much easier than it seems at first glance. The main desire.

Marina, I'm just sure that this is so. But ... I love to cook alone so that no one interferes with the process. And with a 9 month old baby, this is difficult to do. Therefore, all that more difficult labor-intensive and time-consuming (that's because bent) cooking pasta is postponed until better times.

[Ksyusha]

Ksyusha, very, very understand! And although my daughter is already an adult, I remember very well how I had to spin in her childhood. And this is with her husband, accustomed by my mother, to eat only freshly prepared.

For a long time I want to try to make such a thing, probably I will decide next week.
It looks very tasty.

What WONDERFUL recipe and not at all difficult to prepare I will definitely do

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, thanks for the recipe - I decided to try it too. Experience will be the first and there are a couple of clarifying questions:
how much, at least approximately, is the total cooking time? and what is better to grind with a blender or a meat grinder?

[Ksyusha]

Ksyusha, very, very understand! And although my daughter is already an adult, I remember very well how I had to spin in her childhood. And this is with the husband, accustomed by the mother, to eat everything only freshly prepared.

This is generally tough! Now how, weaned it off?

I have long wanted to try to make such a thing, probably I will decide next week.
It looks very tasty.

What WONDERFUL recipe and not at all difficult to prepare I will definitely do

Lelishna, Albina, Thank you! Hope you enjoy it!

Ksyushk @ -Plushk @, thanks for the recipe - I decided to try it too. Experience will be the first and there are a couple of clarifying questions:
how much, at least approximately, is the total cooking time? and what is better to grind with a blender or a meat grinder?

nadlen, I grinded in a chopper blender, I don't have a meat grinder. Therefore, I don't even know which is better. My minced meat turned out almost like mashed potatoes, I twisted it on purpose. He got a hold of it well. True, it is not very convenient to knead it this way, it is sticky, but in finished form it is homogeneous, does not disintegrate, it keeps its shape perfectly. Whatever mince is chopped, write down how it turned out later, okay?

Handsome! What temperature probe do you use? It has long been ripe for him, I do not want to be mistaken.

[Anna]

Handsome! What temperature probe do you use? It has long been ripe for him, I do not want to be mistaken.

Anna, Thank you. I have a built-in temperature probe in the oven.

A good recipe, both tasty and convenient. Convenient in the sense of both a table and a sandwich to work and on the road well

A good recipe, both tasty and convenient. Convenient in the sense of both a table and a sandwich to work and on the road well

Thank you! Very handy! I realized it late, it took so long to decide on terrine

But I don’t have a temperature probe But terrine is interested ... What to do? Do you remember how long it took to bake after opening the lid?

But I don’t have a temperature probe But terrine is interested ... What to do? Do you remember how long it took to bake after opening the lid?

Here's how I missed the time. But I think I stood for an hour after removing the cover. And a total of an hour and a half.

Okay, I'll experiment. I think it will work out well anyway.

Okay, I'll experiment. I think it will work out well anyway.

The finished terrine begins to lag behind the walls, and you can also pierce it with a toothpick, if light juice goes, then everything is in order, you can get it

[celfh]

celfh , thanks for the "secrets". I will poke

I baked your terrine today. It's sooooo delicious. So juicy and tender. And olives add their own charm.
Minced meat, according to your advice, was chopped in a blender, so the structure of the terrine turned out to be the same as that of a pate.
Baking in a silicone mold, which stood on a pan with water. Top covered with foil. After 30 minutes, the foil was removed, and then 1 hour at 200 degrees. It was baked for an hour and a half in total. Minced meat was 100 kilos, put 2 small eggs, the rest as in the recipe.
By the way, a friend also baked it today, only instead of garlic she put a slightly stewed onion, she says that it also turned out very tasty.
Thanks for the recipe!

[Natalika]

Natalika , thank you for your interest in the recipe and bringing it to life. Another would be to see a photo if possible

Sorry, have already tried it before the photo session. Juicy....

Sorry, have already tried it before the photo session. Juicy....

It speaks best about the taste.
Handsome, well done!

P.S. And what is this charming girl in the background? Knitted? Or it seemed to me?

Yes, you can buy such a miracle in our cafe. Hand-made. There are many handicrafts in this cafe, and what you liked - you can buy.
Faceted glass, crocheted. Lump sugar inside.
And the really adorable frog.

Yes, you can buy such a miracle in our cafe. Hand-made. There are many handicrafts in this cafe, and what you liked - you can buy.
Faceted glass, crocheted. Lump sugar inside.
And the really adorable frog.

Oh how! Well, beauty! Straight even to Odessa ... on foot ... in the cold ... go ...

And here is my work: I chopped two-thirds of the chicken meat with a blender, cut one-third finely and added 100 grams of chicken liver. Olives in my household are not in honor, only I adore them. It turned out delicious.

[irusya]

irusya, delicious! Did you do it in the oven?

added 100 grams of chicken liver.

I also have plans to repeat it with liver and / or mushrooms.

Yes, in the oven, in a muffin or bread pan, and covered with foil instead of a lid.

Review of the covered material, with ham and onions, help yourself

What a beauty!

What a beauty!

Thank you! Nice to hear!

[Chicken terrine for Easter]

Chicken terrine for Easter



The minced meat added bell pepper cut into small cubes and chopped greens. Hard-boiled 3 eggs are laid in the Middle.

Ksyusha, otpad. Beauty, I can imagine how delicious it is.

Lena, thank you.
And I still have no idea, have not tried it yet. I cut a warm one to take a picture. Serve the family for breakfast

Yes, of course deliciousness. How else, and pepper and eggs ... In general, I really love when eggs are baked in meat.

Tell the virgins, should all the water boil away by the end of cooking? I have it for 1.5 hours soon, while there is water, is this normal?

This is normal. Then almost all of the water will be absorbed when it cools down.

Thanks for the answer.
I asked about the water, which is like a "bath" Apparently it is not clear wrote.
But thanks anyway. And we are already cracking it, this wonderful terrine
He so reduced in size and moved away from the walls of the form, but a little bit of water remained, not all was absorbed, well, nothing.
The main thing is what the husband said. So tender, juicy

Py. Sy. Recently we were on a tram and he recalled his childhood when he saw the former canteen. How he and his grandmother went here and there was a soufflé of meat with an egg inside. And then I got to your recipe. Thank you!

By the way, terrine and soufflé are not the same? It seems to be very similar.

[Altusya]

Altusya, that's the truth, I realized that you have a lot of juice
That water, which is a "bath" of the current evaporates a little Oh, I can't.

I am very glad that I liked it. And what about the sameness? I do not even know. Maybe the same thing. But whatever you call it, it’s still yummyoooooooooo !!!!!!!!!!!!