Chicken terrine with lemon and tarragon
A few weeks ago, I saw a chicken terrine at the butcher’s that only contained chicken, without other ornaments or vegetables. So when I needed to prepare some cold dishes for guests who were going to stay a few days during which I could not stay long in the kitchen, I decided to make my own version.
The main ingredient is chicken filet and the taste of the terrine is to a large extent determined by the kind of chicken meat you buy.
I added the sour taste of lemon and fresh sprigs of tarragon.
For the jelly, I could have made a stock of chicken legs which would have set after a day in the refrigerator, especially with some added agar agar. However, I had some jelly powder in the larder and used that instead.
- Eight chicken filets
- A litre of chicken stock (preferably made from wings and bones)
- Four lemons
- Sprigs of fresh tarragon
- Agar agar
- White pepper
- Prepare the chicken stock a day in advance if you are using the wings and bones. Or use a cube of chicken stock in a litre of water.
- Slice the lemons thinly, remove pips.
- Lay some lemon on the bottom of an earthenware rectangular oven-proof pâté dish.
- Lay the filet in layers over the lemon, add tarragon leaves and white pepper between the layers. Lay slices of lemon and tarragon over the last layer on top.
- Preheat an oven to 175 °C.
- Either warm up the prepared chicken stock until it is liquid again, add several teaspoons of agar agar and pour the stock over the chicken in the dish, submerging the meat and lemon. Or use the prepared stock, add a few tablespoons of agar agar and pour that over the chicken (or add the jelly powder to the stock).
- Put the dish in the oven for 40 minutes. Let the preparation cool outside the oven and only put it in the refrigerator when it has completely cooled down. You can use it the following day or keep for a week.