Southwest Chile Chicken Terrine Recipes

SOUTHWEST CHILE-CHICKEN TERRINE

Steps:

• Sautee and cool minced shallots; set aside.
• Sautee and cool minced garlic; set aside.
• Debone chicken and chicken legs.
• Dice thigh meat (you should have one pound).
• Cut breast into 1 inch cubes (you should have 12 oz).
• Reserve separately.
• Toss the leg meat and fatback with the seasonings (shallots, chili powder, garlic, salt, oregano, white peper, tabasco sauce).
• Grind through the fine plate of a meat grinder into a chilled mixing bowl.
• Add heavy cream and mix on medium speed for one minute, til homogeneous.
• Chill.
• Poach a spoonful o the forcemeat and adjust seasonings as needed before proceeding.
• Fold in fine diced ham, pinto beans, and green chiles into forcemeat by hand over an ice bath.
• Line a terrine mold with plastic wrap, pack forcemeat into mold and fold over the liner.
• Cover the terrine and poach in 170 F water bath in a 300 F oven to an internal temperature of 165 F (60-75 minutes).
• Remove terrine from water abth and allow to cool to an internal temperature of 90 to 100°F Add enough aspic to coat and cover the terrine.
• Let terrine rest under refrigeration covered with a 2 lb press plate for at least 24 hours and up to two days.
• Terrine can be sliced and served or wrap nad refrigerate for up to seven days.