Mosaic Chicken Terrine Recipes

Steps:

• Preheat oven to 350°F . In a small bowl; beat eggs, lemon pepper and salt. Line a large loaf pan with parchment paper. Dip chicken in egg mixture, then in parmesan and place in loaf pan. Cover chicken with ½ of the prosciutto. Dip ½ of the artichoke halves in egg and then parmesan and layer on top of prosciutto. Layer all of the basil leaves on top of artichokes. Repeat layers. Cover the parchment paper with foil and place a heavy weight on top of terrine while baking to compress the layers. Place loaf pan in a larger pan and pour water in to make a water bath. Bake 1 hour and 20 minutes. Let cool completely at room temperature, then refrigerate in pan several hours or overnight. TO SERVE: carefully turn terrine out of pan onto a platter and slice ¾" slices. Serve with chilled mayo and crackers. MAYONNAISE: Combine well and chill.

Steps:

• Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
• Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
• Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour.
• Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Steps:

• Beat the eggs in a small bowl and add the lemon pepper and Seasoned Salt. Dip the chicken breasts into the eggs, then into the Parmesan. Dip the artichoke hearts into the eggs, then into the Parmesan.
• Line a large loaf pan with parchment paper. Place one layer of chicken breasts on the bottom of the pan (this will use about 2 1/2 breasts). Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with a layer of artichoke hearts, then cover with the basil leaves, using all the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover the top of the terrine with parchment paper or foil. During baking, the terrine must be weighted with something heavy to compress the layers. A clean brick wrapped in foil works nicely and fits nicely in loaf pan. Put the loaf pan in a larger baking pan, and pour in water to a depth of 1 1/2 inches. Bake at 350 degrees for 1 hour and 20 minutes.
• Let the terrine cool completely at room temperature, then refrigerate in the loaf pan for several hours, or overnight. In a bowl, blend the mayonnaise, garlic, dillweed, and parsley with a spoon; chill. To serve, carefully turn the terrine out of the pan onto a platter and cut 3/4-inch slices. Serve with mayonnaise mixture and good buttery crackers.