Chicken Terrine

2 whole free range chickens

8 chicken livers (trimmed - see below)

1 cup full cream milk

1 bunch thyme

½ bunch parsley

150 gm walnuts

8 prunes, deseeded

200ml brandy

1L chicken stock

10gm Leaf gelatine

 

Method:

Soak the prunes in the brandy overnight 

Trim the livers - when we say 'trim' the livers it means to cut off all the connective tissue (the white or pink stringy bits) from the livers.  Cut off also any discoloured bits - this just makes the liver bitter.  Then soak the livers in milk for an hour in the refrigerator.

Section the chickens and place them in a baking dish with the stock, thyme, and a sliced onion. Cover with baking paper and foil and braise in the oven until the meat falls away from the bone. Flake the meat into large chucks, ensuring you remove any sinew and cartilage.

Drain the prunes and bring the remaining brandy and the strained cooking juices up the boil and dissolve in 10gm leaf gelatine, allow to cool slightly

Drain the livers and sauté in a pan until still pink inside and then set aside.

Pick the thyme and parsley leaves from the stem, chop finely, and add to the chicken. Add the prunes, walnuts, and livers to the chicken and season well.

Then add the stock mix and toss through.

Line a large terrine mould if you have one or a loaf tin with 2 layers of cling film and fill with the terrine mix. Fold over the excess cling film. Wrap very tightly with cling film, ensuring that it is completely airtight, and then press well with a heavy flat weight - a brick covered with a tea towel or foil works well and refrigerate overnight.

The next day remove from the mould and the cling film and slice in generous slices and serve at room temperature with cornichons, pickled walnuts, crusty bread and your favourite vegan.  Who wants to share the spoils of your labour?