Southwest Chile-chicken Terrine

Total Time: 49 hrs Preparation Time: 1 hr Cook Time: 48 hrs

Ingredients

• 1 (3 lb) roasting chickens
• 2 chicken legs
• 8 ounces lamb fatback, cubed or 8 ounces bacon
• 1 minced shallot
• 1 tablespoon mild chili powder
• 2 teaspoons minced garlic
• 1 tablespoon salt
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon pepper
• 1 teaspoon tabasco sauce
• 2 fluid ounces heavy cream
• 1 ounce ham, fine dice
• 6 ounces cooked pinto beans
• 3 1/2 ounces roasted and diced green chilies
• aspic, as needed

Recipe

• 1 sautee and cool minced shallots; set aside.
• 2 sautee and cool minced garlic; set aside.
• 3 debone chicken and chicken legs.
• 4 dice thigh meat (you should have one pound).
• 5 cut breast into 1 inch cubes (you should have 12 oz).
• 6 reserve separately.
• 7 toss the leg meat and fatback with the seasonings (shallots, chili powder, garlic, salt, oregano, peper, tabasco sauce).
• 8 grind through the fine plate of a meat grinder into a chilled mixing bowl.
• 9 add heavy cream and mix on medium speed for one minute, til homogeneous.
• 10 chill.
• 11 poach a spoonful o the forcemeat and adjust seasonings as needed before proceeding.
• 12 fold in fine diced ham, pinto beans, and green chiles into forcemeat by hand over an ice bath.
• 13 line a terrine mold with plastic wrap, pack forcemeat into mold and fold over the liner.
• 14 cover the terrine and poach in 170 f water bath in a 300 f oven to an internal temperature of 165 f (60-75 minutes).
• 15 remove terrine from water abth and allow to cool to an internal temperature of 90 to 100°f add enough aspic to coat and cover the terrine.
• 16 let terrine rest under refrigeration covered with a 2 lb press plate for at least 24 hours and up to two days.
• 17 terrine can be sliced and served or wrap nad refrigerate for up to seven days.