Chicken and Pistachio Terrine


Preparation info

  • Serves


    as an entrée
    • Difficulty


    • Ready in

      2 hr 30

Appears in

At Home with Sous Vide

At Home with Sous Vide

By Dale Prentice

Published 2013

  • About

This classic terrine is enhanced by gently cooking the chicken in its own stock, which makes the meat wonderfully delicate and moist, and by hints of lemon, thyme and basil, and the mellow flavour of garlic poached in olive oil. A collection of chicken pieces rather than the traditional minced form, this terrine is made with the raw flesh of a whole boned chicken gathered in the skin of the chicken and cooked sous vide, then cooled and sliced. Two smaller terrines can be made by cutting the