Red wine bird terrine
Eggplant TerrinePhoto: Elle DecorIngredients:
- 2 kg chicken thighs
- 200 g duck liver
- 2 celery stalks, finely chopped
- 1 PC. onions
- 1 PC. shallots
- 1 carrot
- 1 leek stem
- 100 ml of water
- 250 ml red wine banyuls
- 10 petals of gelatin
- thyme and bay leaf
Peeled thighs put in goosenecktogether with vegetables. Salt, pepper, add wine, water, thyme and bay leaf. Cover with a lid and put on the fire for 20 minutes. Let cool. Put your hips on the rack with a tray to get a stack of broth from them, which you need to keep to make jelly. Remove the bones and chop the meat into small pieces. Bring to a boil 300 grams of broth, add the pre-soaked gelatin and boil for 2 minutes. Add the liver, cut into pieces, and boil for another 2 minutes. Put the pieces of liver and chicken in the form. You can add ready-made vegetables from the goose. Pour broth and let cool to make jelly. Terrin is ready! Number of persons: 5Time of preparation: 45 minutes
