Chicken & Pork Terrine Recipe | The PERFECT Terrine for Beginners!

This chicken and pork terrine is a great introduction to the world of charcuterie. And even though is does have several different processes, none of them are difficult and all can be brought together really easily.
So if you've never made a terrine before this is a really good place to start.
If you like this sort of thing let me know because I've got tons I'd love to share with you.
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INGREDIENTS:
2 banana shallots, finely chopped
2 garlic cloves, crushed
50g butter
100g chicken livers
3tbsp brandy
1 large sprig of thyme
1 bay leaf
1 chicken, approx. (1.2-1.4kg)
325g minced pork
1 egg, beaten
10g flat leaf parsley, chopped
1tbsp thyme leaves, finely chopped
2tbsp port
salt and black pepper
6 chipolata sausages
450g smoked streaky bacon
METHOD:
Melt 25g of butter in a small saucepan and add the shallots and the garlic and cook our a medium heat for 4-5 minutes until soft tender and a little golden. Then remove the shallot mixture from the pan and put to one side to cool, reserving the pan.
Melt the remaining butter in the same saucepan you cooked the shallots in, and once foaming sauté the chicken liver in this until just cooked. Add the bouquet garni and 2 tablespoon of the brandy. Bring to the boil then remove from the heat and eat to cool and marinate.
Remove the breast fillets from the chicken, skin each breast, slice into strips lengthways and keep chilled until needed. Remove all the skin and bone from the remaining chicken legs and mince or very finely chop the flesh using a food processor.
To make the farce; place the minced chicken & pork, shallot mixture, egg, herbs, remaining brandy, port, cooking liquor from the livers, salt and black pepper in to a large bowl and mix well. Once mind put to one side until ready to use.
Stretch the rashers with the back of a knife and arrange them slightly overlapping on a piece of clingfilm on a board.
Assemble the terrine on the bacon as follows; place half of the farce down the centre and cover with the sliced chicken breast, the livers, and the chipolatas, then cover with the rest of the farce.
With the help of the clingfilm, roll to a neat shape ensuring the bacon overlaps itself so that it sticks well.
Remove the clingfilm and wrap firmly in aluminium foil. Cook in the pre-heated oven for one hour or until the internal temperature reaches 64-65ºC.
Leave the terrine to rest until the internal temperature hits 72ºC, then remove the tin foil and wrap the terrine tightly in cling film to set the round cylinder shape.
Chill the wrapped terrine for at least 8 hours or overnight to cool and set completley.
Once cooked you can brown the bacon around the outside of the terrine if you like, or serve it as is in slices, with your choice of salad, chutney and toast.

[@Al.Brady.]

Yeah I wear a hat now! What!

[@ChefStudioChannel]

Hat gang bang bang

[@Al.Brady.]

Hat life chose me!

[@BrianLagerstrom]

Squishing is what we call it in the big leagues. I love this one. Great job Al!

[@Al.Brady.]

I was worried I was using big words!!! Cheers dude! Appreciate it! 🤘🔥

[@johngross3608]

Your videos are very Zen for me. I listen/watch this in the background as I work. I've done this one and it's very nice. Terrines are one of my favorite things to do, making any changes with some imagination - but this is a great foundation with all the flavors popping out. Well done.

[@ninalli]

Excellent film Al. Very well presented, I plan to try this over this week. It looks totally amazing.

[@bigbrain296]

Yes, foaming butter and shallot always spark joy.

[@pamelabough2008]

What a difference from ordinary shaped terrine. Delicious!

[@janeallen5969]

Not a food I normally would seek out. Watching a TV programs where 2 terrine (sp?) were served at a posh event made me investigate. Surprisingly simple to create with your clear directions. Thank you for your great instructions. I love the attractive overlapping beacon.

[@alphabo1]

I'm definitely attempting this one! It looks wonderful. Thank you

[@Al.Brady.]

My pleasure! Make sure you let me know how it goes! Send me a photo of the finished terrine on IG! 👍

[@user-uo8si2cp1k]

Just what I'm looking for !

[@ChefStudioChannel]

Beauty video as always Al!

[@Al.Brady.]

Thanks bud! This one was a ton of fun to make!

[@internationalchefstanley6992]

I love it

[@lenayayloyan8707]

Masterpiece as always!!

[@Al.Brady.]

You're too kind! 🤘❤

[@jacobcohen9205]

GREAT JOB.

[@Al.Brady.]

Thanks boss! 🤘

[@Raylis]

well done!

[@ruedersculinaryinstitute9468]

Perfect work, indeed very good!

[@Al.Brady.]

Thanks guys! Culinary institute approved! 😂

[@chicamepa]

Awesome!!

[@Al.Brady.]

No, you are!

[@colchipolata8805]

great video thanks,love charcuterie!

[@Al.Brady.]

Thanks dude! It's a lost art! 🤘

[@cathys949]

That roll of meat looks like a giant caterpillar

[@vegascad]

Fantastic! I love this and will give it a go. I laughed so hard when you said your wife had to leave the room when you prepped the chicken livers... I love them, especially on toast with a mushroom sauce and some scrambled eggs for breakfast. Keep up the good work. steveithechaffleguy

[@Al.Brady.]

Livers for breakfast! Now that is living!!! Thanks Steve! Let me know how it goes dude! 🤘🔥

[@PedroRodriguez-zh6qj]

Fantastic.. So good👍.. Thanks for recipie

[@Al.Brady.]

Thanks dude!

[@yourfoodmother3201]

Great tutorial

[@Al.Brady.]

Thanks!! Glad you liked it! 🤘

[@CulinaryExploration]

LOL - I'm with you on the shallots Al, great job buddy :)

[@Al.Brady.]

Thanks dude! When's your next masterpiece dropping?

[@CulinaryExploration]

@@Al.Brady. At the end of the week matey, hope your Chrimbo and New Year went well!

[@victorruanobozal888]

As an Spanish Chef trained in UK for 6 years I only can say that looks awesome :)

[@Al.Brady.]

Thanks dude! 🔥🤘

[@victorruanobozal888]

@@Al.Brady. cheers mate

[@jennischindler]

Wow, so excited to make this! It looks amazing! Gonna have to hide those livers from the hubs tho. He’ll love them. He just doesn’t know it yet. Lol Thank you for the beautiful recipe! (Also, chicken skin butter @_@)

[@Al.Brady.]

He'll never know! And definitely make the chicken skin butter! It's a little bit life changing! 😙👌

[@felicececcarelli7139]

I got that plate from Sainsbury's too

[@swc2019]

Glad you crisped up the bacon. You had me worried there for a moment! Lol

[@Al.Brady.]

Don't worry! I wouldn't let you down like that!

[@paulrobson512]

I'm going to try it with strips of black pudding instead of chipolatas. Well I am a Geordie!

[@Al.Brady.]

Do it dude! Sounds bloody delicious!!!

[@stickeemochee]

what was the sauce/paste he put with the terrine while plating?

[@Al.Brady.]

I think it was cranberry chutney!? but it was a while ago!

[@sahanabeysekara8997]

Sir....iam a hotel school student ....so can i know the cooking temperature from this terrine ..( cooking temperature and inside temperature )..... my second question is what is the different between terrine and pate.....please give a best answer for me...🥺🥰 and why dont you cooked it in a water bath...iam asking those questions from you because iam still leaning ....please give in simple english ..because iam not good in english ....thank you🥰

[@Truth0Logic]

Life saver ! Round shallots are the worst

[@Al.Brady.]

😂👌 I'm with you dude!

[@carlosconcha1133]

Wouldn't this be called a Torchon because of the cylinder shape ? Is it one of those things where every Torchon is a terrine, but not all terrines are Torchon ?

[@Al.Brady.]

I think torchon is in reference to cooking it in a cloth or muslin cloth if your being super traditional. I'm calling it a terrine but you could also call this a galentine. Your just missing the aspic part really for that. To be honest you can call it what you like, because I'm pretty sure apart from a few culinary ancients, nobody really cares! 😂