Chicken terrine with sauce vierge (recipe)
| Chicken terrine with sauce vierge (recipe) | |
|---|---|
| Name | Chicken terrine with sauce vierge |
| Ingredients | Chives • Flat leaf parsley • Chervil • Capers • Plum tomato • Red onion • Lemon juice • Extra virgin olive oil • Chicken fillets • Prosciutto • Flat leaf parsley • Chives |
| Cooktime (in hours) | 0.833333333 |
| Preptime (in hours) | 0.75 |
| Totaltime (in hours) | 1.583333333 |
| Keto friendliness | Keto friendly |
| Calories | 211.2 |
| Fat | 22 |
| Protein | 1.9 |
| Carbohydrate | 2.6 |
| Fiber | 0.4 |
| Net carbohydrates | 2.2 |
| Sugar | 0.6 |
| Saturated fat | 10.1 |
| Cholesterol (mg) | 114.2 |
| Sodium | 100.6 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chicken terrine with sauce vierge (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Chicken terrine with sauce vierge (recipe) details
Recipe instructions
- Sauce Vierge:
- combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
- Preheat the oven to 180C/gas 4.
- Put half the chicken fillets into a food processor and process to a smooth purv e, then add a good pinch of sea salt and ground white pepper along with the egg yolks.
- With the motor running, add the very cold cream until you have a smooth purv e.
- Line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).
- Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
- Spoon one-third of the chicken purv e into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. Top with another one-third of the purv e, followed by the remaining fillets, then the last of the purv e.
- Fold over the edges of the ham then cover with baking paper. Put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).
- Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
- Serve the terrine sliced with spoonfuls of sauce vierge.
Food tags
Chicken, Poultry, Meat, European, Brunch,
Chicken terrine with sauce vierge (recipe) details
Time:
Prep Time in Hours and Mins:1H35M
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Contributors: Prab R. Tumpati, MD
