Christmas Chicken Terrine

Ingredients

• 800 g chicken breast fillet
• 7 sheets white gelatin
• 1 Shallot
• 2 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 250 ml whipping cream (at least 30% fat content)
• 200 ml vegetable broth
• spices (for garnish, e.g., bay leaf, rosemary, juniper berries…)
• herbs (for garnish, e.g., bay leaf, rosemary, juniper berries…)

Instructions

1. 1.

   Wash the chicken breast fillet, pat dry and cut into bite‑size cubes.

2. 2.

   Soak the gelatin in cold water.

3. 3.

   Peel the shallot and sauté it in a hot pan with oil for 1–2 minutes until translucent. Add the chicken cubes, season with salt and pepper, and brown for 3–5 minutes.

4. 4.

   Remove 1/3 of the cubes and set aside. Pour cream and broth over the remaining cubes and simmer for 15–20 minutes over medium heat.

5. 5.

   Take off the stove, transfer to a blender and puree finely. Stir in the reserved chicken cubes. Add the squeezed gelatin, stir until dissolved, and pour the mixture into a terrine mold.

6. 6.

   Refrigerate for at least 4 hours before serving, garnished with spices and herbs.