Chicken terrine

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


45 g (1½ oz) butter

1 large onion, finely chopped

2 cloves garlic, crushed

10 lean bacon rashers, rind removed

1 kg (2 lb) chicken mince

½ cup (125 ml/4 fl oz) cream

1 egg, lightly beaten

⅓ cup (50 g/1¾ oz) pistachio nuts, shelled

1 cup (80 g/2¾ oz) fresh breadcrumbs

1 tablespoon fresh rosemary leaves

1 chicken breast fillet


1. Preheat the oven to moderate 180°C(350°F/Gas 4). Grease a 14 × 21 cm (5½ × 8½ inch) loaf pan and line with baking paper.

2. Melt the butter in a pan, add the onion and garlic and cook over low heat for 5–10 minutes, without colouring. Cool.

3. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges.

4. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Fry a small piece and taste for seasoning.

5. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Repeat with another third of the mince and chicken, and finish with a layer of mince. Fold the bacon over the top and cover with foil.

6. Place the pan in a baking dish and add boiling water to come halfway up its sides. Bake for 1½ hours, or until the juices run clear when a skewer is inserted. Remove from the dish, cover with plastic wrap and foil and place a similar size pan on top. Place cans on top to weigh down the terrine and chill overnight. Invert the pan, remove the paper, then cut into thick slices. Serve with a relish.