Chicken Terrine l Odette Bery
Odette Bery is a Boston-based chef who used to own a
charming Beacon Hill restaurant called Another Season. I
took a series of classes with her, in which we made this
terrine. It became very popular with my catering clients in
the 80 s, and it s still good! Make no mistake it s time
consuming to create, but since you can make it a couple of
days ahead, you might want to try it the next time you
really want to wow someone with your culinary prowess.
Makes 6-8 servings
1/4 pound chicken livers 3 tablespoons Cognac 1 2 1/2 pound
chicken 1 each, carrot & celery stalk, roughly sliced 1
onion, quartered 1 bay leaf 4 tablespoons unsalted butter
1 onion, coarsely chopped 2 tablespoons finely snipped
fresh chives 2 teaspoons fresh thyme 1 cup heavy cream
fresh parsley & thyme for garnish
Line an oiled 5-6 cup mold with plastic wrap, or 6-8
individual dishes. Trim waste off livers and soak them for
at least 4 hours in Cognac. In a 4-quart saucepan, place
chicken, onion, celery, carrot and bay leaf. Cover with cold
water, bring to a boil and simmer gently until just cooked
through (about 40 minutes --It's important that the chicken
be moist). Remove and cool. [Reduce stock and freeze for
later use.]
Drain livers. Heat butter in a 12-inch saut pan and add the
2nd onion. Saut until onion is translucent. Add livers and
cook gently through. Don t overcook! Pur e the livers and
onion in a food processor fitted with the metal blade until
mixture is very smooth. Remove to a bowl and cool. Remove
the chicken meat from the bones. Discard skin and other
waste. Chop the meat very finely by hand so the meat will
be diced and not appear "chewed" as it often does in a
grinder or food processor. Add chicken to the liver
mixture. Add the fresh herbs. Chill well. Whip cream until
stiff peaks form. [If the chicken isn't cold enough, place
the bowl over a bowl of ice water and stir the mixture
constantly until it gets very cold. If it becomes too
stiff, remove from the ice bowl at once.] Carefully fold in
the whipped cream. Add sea salt and freshly ground black
pepper. Spoon the mixture into the mold(s) and refrigerate
for anywhere from 2 hours to 2 days.
To serve: Place a serving plate on top the mold and turn it
upside down to remove the terrine. Gently peel away the
plastic wrap. Garnish with fresh parsley and thyme, and
serve with toasted French bread.
Wine Tip: This is definitely a Champagne Appy!
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