Tarragon chicken terrine

CHICKEN TERRINE 01134 TARRAGON INGREDIENTS for 4 PEOPLE a chicken, 3 carrots, 4 cloves of garlic, one onion, shallot, a leg of a calf cut into two 4 1/2 leek, l dry white wine, 200 g chicken livers, a sprig of tarragon, salt, pepper, 2 cloves.

Fill a saucepan with cold water and white wine.

Tied with kitchen Twine scraped carrots with leeks.

Clean and peel the shallot and onion and pichettateli with two cloves.

Place the vegetables, chicken, leg, not peeled garlic, half the sprigs of tarragon, salt and pepper in saucepan.

Cover and simmer at moderate heat for about 50 minutes.

Halfway through the cooking, add the livers.

When cooked, drain the chicken and place it on a cutting board.

Meanwhile, lasaciate the broth on the fire and let it reduce.

Remove the chicken skin, disossatelo and cut the livers and the meat into pieces large enough.

Cut the carrots into small pieces.

Lay a clean white towel on a thick mesh strainer and strain the broth.

On the bottom of the mold chosen spread the leaves of tarragon and add a tbsp of broth.

Place chicken pieces and pour a mestino broth again.

Spread a layer of chicken livers and carrots and ultimate with chicken meat.

Cover with the broth, a piece of plastic wrap and place in refrigerator overnight.

When serving, spread in individual dishes a bed of salad and ask yourself over a slice of Terrine of chicken.