Chicken and Vegetable Terrine

Ingredients

• 1 chicken
• 0.5 l poultry stock
• 100 g chopped roasted vegetables (onion, carrot and celery)
• 1 tbsp oil
• 1 Carrot
• 2 stalks celery
• 1 onion
• 80 ml white wine
• 2 juniper berries
• 0.5 tsp Peppercorns
• 1 bay leaf
• 1 tbsp Lemon Juice
• 2 egg whites (for clarification)
• 20 g aspic powder (or gelatin)
• 2 tbsp sage leaves (chopped)

Instructions

1. 1.

   Separate the chicken from the bones and break into large pieces.

2. 2.

   Roast the bones in hot oil until light brown, add the roasted vegetables and briefly sauté, deglaze with white wine, reduce completely, then pour in stock and 1/2 l water along with juniper berries, peppercorns, and bay leaf. Let everything simmer gently, skimming foam as it rises. After 30 minutes add more water to cover everything and continue simmering for another 60 minutes. Strain through a sieve, skim fat from the liquid and bring back to a boil. Wash, peel or trim carrot, celery and onion, dice or slice. Add prepared meat with vegetables into the stock, reduce heat and let it thicken in the stock. Remove, drain and cool. Let the stock cool until completely cold. Then whisk egg whites into the stock and slowly bring to a gentle boil while stirring carefully, turn off heat and let the stock draw for about 20 minutes. Strain through a cheesecloth (do not press so the draining stock becomes truly clear), catch the draining stock and if necessary top up with water to 0.5 l. Season stock with salt and lemon juice as needed. Dissolve aspic powder or gelatin according to package instructions in still warm stock. Let stock cool.

3. 3.

   Meanwhile mix meat and vegetables with sage and fill a terrine mold lined with plastic wrap. Fill the molds with prepared aspic stock, tap lightly on the base to release air bubbles. The meat and vegetables should be completely covered. Refrigerate for at least 4 hours until firm. Then unmold, remove plastic wrap and serve sliced.