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Sous Vide Chicken Terrine with Pickled Roscoff Onions | Recipe by sousvidetools.com

Sous Vide Chicken Terrine with Pickled Roscoff Onions

Sous Vide Chicken Terrine with Pickled Roscoff Onions Recipes English
  • COOK TIME: 9 Hours
  • PREP TIME: 10 Minutes
  • SERVES: 8


Chicken Terrine

  • 1 whole free-range chicken
  • 1 carrot
  • 1 leek
  • 1 onion
  • Thyme
  • 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
  • Thyme


Sous Vide Device

Sauce Pan

Terrine mould

Vacuum Packer


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.

  1. Start by peelings the onions and slicing about half a cm thick coat with sugar and leave to sit.
  2. In the meantime bring to the boil the vinegar and beer, once reduced by half allow to cool.
  3. Place the onions, reduced vinegar and thyme in a vacuum bag, seal and leave to sit until ready to use.

Chicken Terrine

  1. 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.
  2. 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.
  3. Mean while pick all chicken meat from the bone and dice the cooked vegetables.
  4. Add everything to a bowl and gently mix with some seasoning.
  5. Once the cooking liquid has reduced to a glaze consistency place into the bowl too and mix check for seasoning.
  6. 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.
  7. 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.
  8. 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.

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