How to make CHICKEN TERRINE at home LIKE A PRO

[@reganchowdhury2040]

chef being a chef myself i really enjoyed the dish its looks so spectacular with no tantrum in the dish will definitely try this in my kitchen will serve it to the guest.thank you chef look forward to see many more dishes to learn from you.thank you chef stay safe and healthy(From india).

[@ChefMajk]

Thank you mate, have a fun with it :)

[@makkialiaqat800]

R u chef?

[@83moneo]

​@@ChefMajkbonjour chef d'abord merci pour ces vidéo d inspiration ,c'est quoi que vous mettez sur la moutarde ?

[@mariadesouza1451]

​@@83moneo He put the confit garlic... From the original cooking (in oil) of the chicken with several cloves of garlic.

[@83moneo]

@@mariadesouza1451 merci

[@JDelights453]

I haven’t made terrine since culinary school . I’m a personal chef and I would love to add it to my rotation!

[@marcthibodeau]

Toujours un plaisir de découvrir vos créations! J'ai remplacé le poulet avec des cuisses de canard, quel délice:)

[@ChefMajk]

🎓Apply for my 1on1 online coaching on www.chefmajk.com if you want me to help you personally improve your cooking skills.

[@mabotoufu373]

Chef do some more recipes on chicken...btw it's really beautiful.

[@ChefMajk]

Thanks man :)

[@DSK12345y]

Thank you ! An Inspiring dish that I will put a few of my own twists to. Thanks for not drizzling !!!

[@lucycp2881]

Do you cover with parchment paper to prevent a skin from forming? Could you use the lid of the pot instead?

[@ohlala4286]

Me encanta ver con que profesionalismo cocinas ... I congratulate you, I have a lot to learn, greetings from the cooking channel.I will be giving you my support, my cordial greetings.

[@prepareyourpan3299]

Nice channel. There are many things we can learn from your videos! :D Keep up the good work!

[@ChefMajk]

Thx for watching :)

[@Apit_KiRa]

Hi chef.. Is there any different in texture or taste if I use chicken breast? BTW I love the way u teach people how to cook.. Step by step explanation and easy to understand.. Thank you chef.

[@ChefMajk]

Breast would be probably similar if you dont over cook it

[@Apit_KiRa]

Thank you for the tips chef.. So much appreciate 🙏

[@bartaarts3174]

I love every video you make I just wanna say keep up the good work. And thank you for all the videos you have made and I hope you will make many more

[@ChefMajk]

Thanks, I am happy that you like my work

[@Γιάννης-φ9κ]

Awesome! Thank you!

[@contrerasdp]

Excellent Chef, thanks for sharing

[@winniechan5091]

Thank you Chef Majk!!! It’s very beautiful dish. I definitely want to try. By the way, do u have any idea to make this dish as a vegetarian version??? Thanks Chef :D

[@ChefMajk]

You can put insted of meat any cooked or baked vegetable you like and it gonna work same ;)

[@winniechan5091]

Thank you chef Majk :)

[@corinneschannelsingapore2082]

Like awesome! I would like to try this dish too! Tks for sharing !

[@ChefMajk]

Thank you, try it and let us know :)

[@corinneschannelsingapore2082]

Chef Majk I tried your recipe today! It’s very good! Tks for sharing!

[@bauchwegcoach6584]

Thanks for the gelatine guide, sadly I couldn't find it? and thanks for the nice terrine recipe

[@ChefMajk]

My blog is gone unfortunately

[@sandeepsharma-td1ky]

Getting big fan of you just keep doing it Lots of Love from INDIA

[@ChefMajk]

Thank you ;)

[@prashantshinde8422]

love your dishes...simple to make yet looks elegant...and you have a very interesting accent..Where are you from?

[@ChefMajk]

Thanks, I am from Czech Republic :)

[@miklosz8154]

Hi there, Really love your channel man. I was just wondering, is the chicken terrine completely cold when serving? I imagine it should get at least to room temperature after taking it out of the fridge. Is that the way you do it?

[@ChefMajk]

Yes dont need to be straight way from a fridge but not hot for sure ;)

[@maxpeterpopovic8965]

So good chef i can taste this dish already

[@DrRemulack]

I'm still new at making complex dishes, do you let the combined chicken, walnuts, and mushroom in gelatin warmup BEFORE putting it on the hot onion? Or do you put it on the onion right after coming out of the refrigerator?

[@ChefMajk]

It has to be room temperature. You don't wanna eat it stone cold.

[@cupidvivi]

It’s nice but the chicken is cold because it has to be chilled?? Any warm version of this dish??

[@ChefMajk]

It should be warm starter, so do other dish if you want something how.

[@shyangdellama9625]

Hi chef is this appetizer or main course

[@ChefMajk]

Probably appetizer, but it can be both

[@shyangdellama9625]

@@ChefMajk thank you

[@beautifulnature7783]

Thank you Majk!great gourmet food always 👌

[@ChefMajk]

Thank you for watching :)

[@premysljahoda1243]

Thank you Majk, tasty and delicious :)

[@ChefMajk]

You are welcome :)

[@christinalempesi3372]

amazing you are simple the best

[@ChefMajk]

Thanks for support ;)

[@robbieschinkel3756]

Great dish!! I am going to try this!!

[@ChefMajk]

Amazing, let us know how was it :-p

[@892monix]

An amazing and tasty dish! Could you share gelatine leaves qty to chicken stock? Thank you very much!

[@ChefMajk]

I think used 8 leaves for 0,5 liter of stock ;)

[@max2beuz]

Hi Chef, do you keep the chicken skin for the terrine? Or throw away?

[@ChefMajk]

I didnt do that but you can take out skin before confiting and bake it alone and then chop inside terrine :)

[@subhambisht6471]

I love this 😱😱😱

[@ChefMajk]

Did you try any recipe yet? ;)

[@maryamazeyara6235]

Thank you Chef 🙏🏼💕😍

[@ChefMajk]

You are welcome :)

[@makkialiaqat800]

Thnx u so much

[@nirajmokale]

Awesome chef

[@ChefMajk]

Thx :)

[@valerianekvakhajelidze8062]

Great!

[@ChefMajk]

Thx

[@lucycp2881]

Could you possibly explain the difference between Galantine, roulade, ballotine and terrine?

[@bhargavichinniah4450]

Put more Michelin star recipes and put video on plating like fine dining

[@ChefMajk]

I will :)

[@kunalbahl1985]

Bro you are rock star

[@ChefMajk]

Haha, thanks 😄

[@tiberiusstere3642]

Tanks Chef Respect ✊

[@ChefMajk]

Thx :)

[@HienNguyen-hk7hm]

Where can I get the recipe?

[@ChefMajk]

Video is the recipe

[@rag5075]

Good one chef

[@ChefMajk]

Thanks

[@leonardomaligec187]

Are you still working in restaurant? And what is the name of restaurant?

[@ChefMajk]

Restaurant Story next to London Bridge. And I am not working there anymore.

[@joshlindeberg4312]

Very nice dude

[@ChefMajk]

Thank you

[@joshlindeberg4312]

@@ChefMajk i like this terrine dish, would go well with some cabernet sauvignon vinegar, a good quality finishing oil and some toasted sourdough 🤘

[@ceknott]

Ia theere a reason why you show slow motion please

[@ChefMajk]

Yes because I like it in the video

[@whitedevil5885]

A for presentation

[@sam7811]

Just out of curiosity, why confit the chicken in oil over foie, or any meat fat?🤔 oil for colour, fat for flavour🤷‍♂️

[@ChefMajk]

Confiting is not for color, but to cook and get a taste

[@andrewmckay3855]

What Michelin restaurant did you work at in London? :o

[@ChefMajk]

Restaurant Story

[@Chuckwagonguerilla]

He's afraid of the mandolin. Lol

[@ThaDUKE1127]

I hope that salt is strictly for chicken and chicken alone.....

[@arimmmart]

Hermoso

[@pedroffzzola]

Beautiful dish, but can you put a lot more than that? xD That won't satisfy me for so long.

[@ChefMajk]

Take this like inspiration or learning techniques of cooking...if you gonna do this dish at home you can put how much you want to on the plate ;)

[@pedroffzzola]

@@ChefMajk Chef, can you teach us how to make the perfect omellet?

[@macleofeisidro1083]

Wooooowwww

[@ChefMajk]

:)

[@Sedes5697]

seed oils!

[@ceknott]

Good but we do not need to watch every mushroom one is enough

[@ChefMajk]

Thanks for advice

[@prathmeshchandwale1506]

Music was bad And slow mo used wrong place And even the instructions you gave were very slow But the content you had was worth watching it It's just a recommendation from me coz I want this channel to grow.

[@ChefMajk]

Thanks. I am not film maker, that is why is not that great. But I trying my best ;)

[@MS-iw4kg]

I've enjoyed that chef

[@cathys949]

the music is excruciatingly painful

[@ChefMajk]

😑

[@tomdignan8815]

How is this NOT a bucket of food poisoning???

[@ChefMajk]

What exactly?

[@chefsjacket]

I'm been cooking for 12 yrs..this is no good .

[@nouknouks6116]

Walahi

[@Fc3s808]

Tarrine should be illegal

[@ChefMajk]

Why?

[@dansykes4965]

So many mistakes in this video

[@ChefMajk]

Happy to hear about them

[@jeffharmed1616]

Thanks but no recipe, no interest

[@ChefMajk]

Whole video is recipe 🤭

[@shanaaraerainey7184]

Your loss Jeff