Sous Vide Chicken Terrine with Pickled Roscoff Onions
- COOK TIME: 9 Hours
- PREP TIME: 10 Minutes
- DIFFICULTY: Easy
- SERVES: 8
- 1 whole free-range chicken
- 1 carrot
- 1 leek
- 1 onion
- 2 cloves of garlic
- 50ml cider
- 50g butter
- 8 slices of Parma ham
Pickled Roscoff Onions
- 2 Roscoff onions
- 200ml ale
- 40g sugar
- 100ml malt vinegar
Thanks to our friends Robert & Donna of The Compasses Inn Crundale for this Chicken Terrine, made using the sous vide technique.
For the onions you can do these up to a month in advance if stored in the fridge.
- Start by peelings the onions and slicing about half a cm thick coat with sugar and leave to sit.
- In the meantime bring to the boil the vinegar and beer, once reduced by half allow to cool.
- Place the onions, reduced vinegar and thyme in a vacuum bag, seal and leave to sit until ready to use.
- Separate the chicken into joints, peel and wash all vegetables then place all ingredients into a vacuum bag and vacuum seal.Cook with your sous vide device for 8 hours at 82c.
- Once cooked allow to cool and then carefully open the bag, strain off the liquid into a pan and place onto stove to reduce down.
- Mean while pick all chicken meat from the bone and dice the cooked vegetables.
- Add everything to a bowl and gently mix with some seasoning.
- Once the cooking liquid has reduced to a glaze consistency place into the bowl too and mix check for seasoning.
- You are now ready to assemble your terrine, start by lining a terrine mould with cling film. Layer with slices of the Parma ham leaving an excess on the outside to fold over at the end.
- Place your chicken mix into the terrine and fold the excess Parma ham over the top, cover with cling film and press in the fridge overnight.
- Once set overnight its ready to serve.
To serve slice to required thickness and put in the centre of a plate, place dots of truffle mayonnaise and pieces of the beer pickled onions on top. Finish with a couple of nasturtium leaves and a few sprigs of wasabi cress.