Chicken Terrine

Remove the chicken breast, skin it, and remove the bones

Cut into strips 0.5cm thick and reserve

Skin and bone the remaining chicken and grind through a food processor twice with ham, beef, and salted pork

In a bowl, mix the ground meats with cognac, parsley, eggs, salt, oregano, and thyme

Place one tablespoon of this mixture in a frying pan, fry well, and check the seasoning

Check the seasoning of the remaining mixture

Lay a rectangular or English-style cake mold flat and cover it with layers of pork fatback slices separated by paper

Cut the slices long and wide, leaving the ends outside the mold

Spread one-third of the meat mixture at the bottom of the mold

Top with half of the chicken breast strips and make more layers, ending with the ground meat

Drape the pork fatback over the meat

Place two bay leaves on top

Cover with aluminum foil folded in half

Place in a roasting pan

Fill with boiling water

Bake in a moderate oven (150°C) for 2 hours or until the liquid comes out clear when tested with a skewer

Remove from the water and place on top, 1 kg of weight (use canned fruit jars)

Let it cool and refrigerate for 24 hours

Demold and serve at room temperature, cut into slices

Serves 8 people