Chicken Terrine with Macadamia Nuts
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
Yield: makes 20 Slices
- Cloves from 2 heads garlic, peeled
- 1 cup milk
- 2 (3 1/2–4-lb.) chickens, wings removed and reserved for another use
- 1 cup shelled roasted unsalted macadamia nuts
- 1⁄2 bunch basil, leaves chopped
- 1 tsp. chopped fresh thyme leaves
- Grated zest from 1 lemon
- 2 tbsp. salt
- 2 tsp. freshly ground black pepper
- Put garlic and milk into a small pot and bring just to a boil over high heat. Immediately reduce heat to medium-low and simmer until garlic is very soft, 20–30 minutes. Transfer to a large bowl and set aside to cool; then mash with a fork to a smooth paste and set aside.
- Meanwhile, lay 1 of the chickens breast side down. Using a sharp knife, slit skin the length of the backbone, then pull skin off chicken in 1 piece and set aside. Repeat process with the remaining chicken. Bone chickens and cut meat into 1⁄2" dice.
- Preheat oven to 350º. Add diced chicken, nuts, basil, thyme, lemon zest, salt, and pepper to garlic paste in bowl and mix well. Line bottom and sides of a 6-cup terrine with chicken skin, draping it over sides. Pack chicken mixture into terrine, pressing it flat with your fingers. Fold skin over chicken mixture to wrap completely.
- Cover terrine with a double layer of aluminum foil. Set terrine in a deep baking pan and add enough boiling water to the pan to reach two-thirds of the way up the sides of terrine. Bake until internal temperature of terrine reaches 160º, about 1 hour.
- Remove pan from oven, take terraine out of pan, pour off water, and return terraine to pan. Remove foil and let terraine cool briefly, then cover with plastic wrap. Place a piece of heavy cardboard, cut to fit, inside terrine. Weight terrine with 2 or 3 heavy cans (some juices may spill over) and refrigerate overnight. Umnmold terrine onto a serving platter, garnish with a sprig of fresh thyme, if you like, and spoon some of the gelée around the terrine before slicing.