Best Mosaic Chicken Terrine Paula Deen Recipes

MY VERY FAVORITE CHICKEN TERRINE

Steps:

• Rinse whole chickens inside and out under cold water and blot dry. Remove wing tips and save for another use.
• With breast side down, using kitchen shears, cut skin down length of backbone. Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside.
• Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl. (An experienced chef can do this in less than an hour, but I cannot. You might want to save the bones for making stock).
• Roast hazelnuts in medium oven (350 degrees F) for about 10 minutes. Remove from oven and wrap in a kitchen towel. While still warm, rub them together in the towel to remove the dark outer skin. Do not be concerned if not all the dark husks come off. If you are using pistachio nuts, this step can be omitted.
• Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil. Simmer until garlic is tender, about 1/2 hour. Allow to cool then mash into paste. Since the Half & Half gets absorbed by the garlic, there is no need to strain it out. (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor).
• Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper. Then mix with the diced chicken, making sure that all ingredients are thoroughly combined.
• Spray a 6-cup terrine pan with cooking spray. Line terrine pan with reserved skins from chickens (outer side of skin against side of pan), draping it over the sides.
• Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely.
• Cover terrine either with its lid or wrap tightly in foil. Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan).
• Remove terrine from baking dish and pour off the water. Remove the foil (or lid) and place terrine back in roasting pan. Cut a piece of cardboard to fit over the terrine. Cover with plastic wrap or foil, then weight down with several heavy cans. Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan.
• When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan. Then unmold onto platter. Use a serrated knife for slicing. Garnish with the luscious aspic that forms and thyme sprigs.

MOSAIC CHICKEN TERRINE

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.

SPICY CHICKEN POT STICKERS WITH GINGER & GREEN ONION DIPPING SAUCE RECIPE - (4.5/5)

Steps:

• Lightly flour a baking sheet; set aside. For filling, in a large bowl combine chicken, water chestnuts, green onion, cilantro, soy sauce, ginger, garlic, and crushed red pepper. In a small bowl lightly beat together egg white and the 1 tablespoon water. Spoon about 1 tablespoon of the filling into the center of each wonton wrapper. Brush edges with egg white mixture. Fold wrappers in half across filling, bringing opposite corners together. Pleat edges and press to seal. Arrange pot stickers on prepared baking sheet. Keep filled pot stickers covered while filling remaining wrappers. Loosely cover the pot stickers with plastic wrap and freeze about 3 hours or until completely frozen. Transfer pot stickers to a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. Place Ginger and Green Onion Dipping Sauce in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. In an extra-large nonstick skillet heat oil over medium-high heat. Place the frozen pot stickers in the skillet, arranging them so they aren't touching. Cook for 2 to 3 minutes or until nicely browned on the bottom. Carefully add the 1/2 cup water to the skillet. Cover. Reduce heat; cook for 3 to 5 minutes more or until tender and filling is cooked through. While pot stickers are cooking, place the freezer bag with the sauce on a microwave-safe plate. Microwave on 50 percent power (medium) about 30 seconds or until thawed. Transfer to a serving bowl. Serve sauce with the pot stickers. GINGER AND GREEN ONION DIPPING SAUCE: In a small bowl combine soy sauce, vinegar, green onions, ginger, sugar, and sesame oil.

MOSAIC CHICKEN TERRINE (PAULA DEEN) RECIPE - (3.8/5)

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.