Chicken-Vegetable Terrine

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Chicken-Vegetable Terrine
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1 hr
ready in 7 h.
Ready in


1 chicken
½ liter chicken stock
100 grams mixed Roasted vegetables (such as onions, carrots and celery)
1 tablespoon vegetable oil
1 carrot
2 Celery
1 onion
80 milliliters white wine
2 Juniper berries
½ teaspoon peppercorns
1 bay leaf
1 tablespoon lemon juice
2 egg whites
20 grams Aspic powder (or gelatin)
2 tablespoons chopped Sage
How healthy are the main ingredients?
SagechickencarrotCeleryonionJuniper berries

Preparation steps


Separate chicken meat from bones and cut meat into chunks.


Sauté chicken bones in oil until browned, stir in roasted vegetables and sauté briefly. Deglaze pan with white wine, bring to a boil, then stir stock, 1/2 l (approximately 2 cups) water, juniper berries, peppercorns and bay leaf into pan. Return to a boil and reduce heat and simmer about 30 minutes, skimming foam as necessary. Pour enough water into pan to cover solids and simmer 60 minutes. Strain broth through a sieve, discard solids, skim fat and return broth to a boil. Rinse and peel carrot, celery and onion as necessary and chop or cut into slices. Add carrot, celery, onion and chicken meat to broth and simmer to heat through. Remove pan from heat, reserving vegetables and chicken, and let cool. Stir egg whites into broth and slowly bring to a boil, stirring gently. Remove broth mixture from heat and let stand about 20 minutes. To clarify broth, pour broth mixture through a strainer lined with cheesecloth (do not press mixture to force through cheesecloth). If necessary, add water to broth to measure 0.5 l (approximately 2 cups). Stir lemon juice into broth mixture and season with salt. Prepare aspic jelly or gelatin according to package directions and dissolve in broth mixture while still warm. Let broth mixture cool.


Mix chicken and vegetables with sage and transfer to a terrine mold lined with plastic wrap. Pour broth mixture into terrine mold to completely cover chicken and vegetables, pressing gently to force air bubbles to escape. Refrigerate terrine to set at least 4 hours. Remove terrine from mold, remove plastic wrap and cut terrine into slices to serve.