Chicken terrine, parsley mayo, burnt carrot

Simon Edwards

Simon Edwards

27th February 2017
Simon Edwards

Chicken terrine, parsley mayo, burnt carrot

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken terrine, parsley mayo, burnt carrot recipe a try?


  • 1kg skinless chicken thighs
  • 800 ml pomice oil
  • 3 sprigs of frest thyme
  • 2 garlic cloves
  • 30g of parsley
  • 20g of capers
  • 20g of gherkins
  • 1 tbsp of wholegrain mustard
  • 3 gelatin leaves
  • Pinch of salt & pepper
  • 300ml chicken stock
  • 170g mayo
  • 10g parsley
  • 1 tbsp of lemon juice
  • Pinch of salt
  • 8 baby carrots
  • 1 blow torch or hob
  • 3 radish
  • 24 pea shoots


Dice your chicken thighs into 1.5 inch cubes
Put chicken cubes into a deep oven dish
Cover with pomice oil, crushed garlic and thyme sprigs
Cover with foil and put in the oven for 90 minutes at 110*
Once out of the oven allow to cool in the oil for 20 minutes, then take out of the oil and transfer into a mixing bowl
Soak gelatin in some ice water
Finely chop the parsley, capers and gherkins and add to chicken mix
Heat up the chicken stock
Add gelatin to the stock and whisk
Add the stock and mustard to the chicken amd mix thoroughly
Taste and season
Line the terrine mold with double layer of clingfilm, add chicken mix
Press down adding more liquid if needed to cover the chicken mix
Put a heavy weight on top of the mold and leave overnight to press
Add all ingredients in a food processor and blend till smooth and green
Blanch baby carrots in boiling water till cooked
Transfer carrots to ice water
With your fingers peel off outer skin
Dry carrots on kitcken towl and use blow torch and do all sides
Thinly slice radish and put in ice water till needed
Garnish dish with pea shhots and radish then serve

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