Chicken Terrine

Name: Chicken Terrine
Yield: 20
Ingredients: 4 cloves of garlic; 1 onion, cut into pieces; 1 French shallot, cut into pieces; 600 g chicken breast without bones; 250 g fresh bacon; 150 g shredded chicken liver; 1 tablespoon butter; salt and black pepper to taste; 1 cup mushrooms; 2 tablespoons lemon juice; 1 tablespoon chopped parsley; 1 cup heavy cream

1
4 cloves of garlic
2
1 onion, cut into pieces
3
1 French shallot, cut into pieces
4
600 g chicken breast without bones
5
250 g fresh bacon
6
150 g shredded chicken liver
7
1 tablespoon butter
8
salt and black pepper to taste
9
1 cup mushrooms
10
2 tablespoons lemon juice
11
1 tablespoon chopped parsley
12
1 cup heavy cream

Ingredients

1
4 cloves of garlic
2
1 onion, cut into pieces
3
1 French shallot, cut into pieces
4
600 g chicken breast without bones
5
250 g fresh bacon
6
150 g shredded chicken liver
7
1 tablespoon butter
8
salt and black pepper to taste
9
1 cup mushrooms
10
2 tablespoons lemon juice
11
1 tablespoon chopped parsley
12
1 cup heavy cream

Directions

1
Grind the garlic, onion, shallot, chicken breast, and bacon in a food processor or blender. Reserve
2
Fry the chicken liver in melted butter
3
Season with salt and black pepper to taste
4
Slice the mushrooms and drizzle with lemon juice
5
Combine the chicken mixture with the fried chicken liver, parsley, and heavy cream
6
Mix well
7
Pour into a rectangular 25x12 cm baking dish and bake in a preheated oven at 200°C for approximately 1 hour or until the terrine comes out clean
8
Let it rest for 20 minutes.