Terrine of Chicken from The Times Cookery Book by Katie Stewart
Reserve the chicken liver from the giblets. Then, with a very sharp knife, carefully remove the chicken breast from the bone, cutting as close as possible to the bone. Remove the skin and cut the f...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Terrine mold
- Oven
- Baking dish
- Kitchen scale
Ingredients
- 4–6 rashers streaky bacon
- 1 egg
- 1 tablespoon finely chopped parsley
- freshly ground black pepper
- 1 level teaspoon salt
- 1 lb (350 g) pork sausage meat
- 1 small onion
- 1 (4 lb) (2 kg) oven-ready chicken
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