Turn your dining room into a French Restaurant when you bring out this elegant gourmet Chicken and Bacon Terrine appetizer as the star of your homemade charcuterie plate. Terrines can be eaten hot or cold (unlike pate which is made with liver and eaten cold).
I usually keep some terrine in the fridge or frozen so that I can serve this appetizer anytime I want. It’s delicious with spicy hot mustard and sour pickles or at the center of a charcuterie plate. Although the serving side is one slice, this recipe makes enough for 8 full size slices- each slice can be shared on an an appetizer plate with crackers or toast points and will feed up to 4 people. You can cut the terrine loaf into slices and pre-freeze them and then wither defrost and heat them up as needed or let them gradually thaw in the refrigerator and serve them cold.
This Chicken and Bacon Terrine uses pork, bacon, and chicken that is flavored with brandy and a few spices and then cooked over low heat in a bath of hot water. Although chicken is not often used in terrines due to its light flavor, the bacon and chicken together strike a perfect balance. The cooking technique allows the meat to slowly heat up and blend together so that the consistency is creamy with large chunks of chicken distributed throughout the terrine. If you don’t have a terrine pan you can cook it in a loaf pan instead.