The chicken heart terrine is a delicious addition to a meat-and- cheese platter and can serve 15–20.
Makes 5 pounds
- ¾ ounce kosher salt
- 1 teaspoon black pepper
- 3 ounces freshly chopped herbs (thyme, parsley, tarragon, or chervil)
- 2 ounces minced fresh garlic
- 2½ pounds ground chicken
- 2½ pounds ground chicken hearts
- 8 ounces white wine (something inexpensive, but drinkable)
Preheat oven to 300°. Mix all the dry spices together. In a large mixing bowl, combine ground chicken and ground chicken hearts. Sprinkle dry spices and chopped herbs over meat mixture. Add white wine and thoroughly mix by hand. (Saucisson prefers to hand mix all ground meat mixtures for sausages and terrines because there is little to no friction created; however, this can be done in a mixer.)
Line a terrine mold or large loaf pan with plastic wrap. Pack the meat mixture into the mold or pan, ensuring corners are filled and it is packed in well. Cover the top with plastic wrap or the terrine lid. Place loaf pan/terrine mold in a large cold water bath. Cover with foil (to keep terrine from getting too dark on top) and place in the center rack of the oven. Cook for 1½ hours.
Check the internal temperature with a probe thermometer. You want to reach 165°. Pull out the terrine at 160°; it will continue to heat. Allow terrine to cool slightly in the water bath, then place it in the cooler.
Terrines need to be pressed as they cool to achieve their dense texture. Set the terrine in its baking pan on a baking sheet. Set another baking sheet on top of the terrine. Weight the baking sheet with something heavy in your kitchen, like pitchers of water or canned goods. Allow to cool completely overnight. Remove the weights and baking trays. Unearth the terrine from the pan and the plastic wrap. Slice and serve.