Poultry Terrine with Tarragon
Cut all the vegetables into small cubes. Remove the skin from the chicken pieces. In a casserole, place the meat, vegetables, herbs.
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Cooking tools:
- Terrine
- Dutch oven
- Colander
- Saucepan
- Pan
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Glass
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- 1 1/2 kg of chicken thighs
- 150 g of chicken livers
- 1 shallot
- 1 onion
- 1 carrot
- 1 leek
- 1 branch of celery
- 25 of sweet white wine
- 10 sheets of gelatin
- 1 lemon
- 2 sprigs of tarragon
- 1 bay leaf
- 1 branch of thyme
- Salt and pepper from the mill
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