This is the chicken terrine that Hubby took as part of his lunch today…
I also ate some for my lunch as well, with a big green salad. And there is plenty more for tomorrows lunch.
This is a great way to use up leftover chicken. Because you have to shred the chicken quite finely for this, it is a really good way to use up those tiny itty bits that you get when you strip all the meat off a carcass.
This makes a good appetizer or a light lunch when served with a green salad.
Because this contains bell pepper which is a nightshade, this recipe is an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
serves 6 generously
1/2 red onion – very finely chopped
1 tsp fat of your choice (I used some chicken fat… it seemed appropriate)
1 pepper, roasted, peeled and chopped
1/2 tsp dried thyme
1/2 tsp dried sage
2 tbsp finely chopped fresh parsley
2 tbsp fresh basil – chopped
2-3 cups finely shredded cooked chicken meat
2 cups chicken bone broth (if it does not gel and set when refrigerated, add some gelatin)
salt and pepper to taste
Place the onion in a small pan with the fat and cook gently until soft. Add to a bowl along with the pepper, herbs and chicken meat. Mix well.
Place the meat mixture into a loaf pan (I used a silicone one because it makes turning the terrine out much easier).
Warm up the chicken bone broth until it is liquid and pour enough over the chicken to just cover it.
Chill in the fridge overnight.
Next day, turn out the terrine (if you use a metal loaf pan you will need to dip it in hot water to release it first).
Serve cut into thick slices.
This goes really well with a crisp green salad.
If taking this as part of a packed lunch, it really does need to be kept refrigerated or the gelatinized broth will melt. This is the reason why Hubby took it for his lunch but the kids did not. He has a fridge at work where he can store his lunch.
Shared at Fat Tuesday – May 6th 2014
Shared at Tasty Tuesdays Link Party #59