Terrine of Chicken

• 1 (4 lb) (2 kg) oven-ready chicken
• 1 small onion

Reserve the chicken liver from the giblets. Then, with a very sharp knife, carefully remove the chicken breast from the bone, cutting as close as possible to the bone. Remove the skin and cut the flesh into strips and set aside.

Joint the chicken and remove the remainder of the flesh in pieces, scraping off as much as possible. Discard any chicken skin. Peel the onion and cut into quart