3ozfresh wild mushrooms preferably a firm type, like lobster mushrooms, chanterelles, or hen of the woods
24ozchicken thigs or legs cut into large pieces to go through a meat grinder, skin diced into ½ inch pieces
4ozdiced baconsuch as pancetta
¼teaspoonpink salt
1teaspoonquatre epiceequal parts ground clove, nutmeg, allspice and black pepper
3bay leaves
2teaspoonschopped fresh thyme
2teaspoons brandy
10grams(¾ tablespoon) kosher salt plus more to taste
Freshly ground white pepperto taste
About 4 oz thinly sliced prosciuttofor wrapping the terrine, or caul fat, or thinly sliced bacon
2egg yolks
8ouncesinside of white breadtorn into pieces, plus a good chunk of heel or similar for cleaning the grinder
¾cupmilk
Instructions
Mushrooms
Finely chop the mushrooms, then saute in a pan without adding fat until they've given up their water and are wilted. Add a drizzle of cooking oil and a pinch of salt and cook until the mixture starts to brown.
Grind the meat
Soak the bread pieces in milk for a 5 minutes, gently squeeze them dry and reserve. Discard the milk.
Toast and grind the bay, thyme and spices and reserve. Combine the chicken leg meat and livers with the soaked bread, spices, salt and pepper and grind through the medium die of the meat grinder, then transfer to a bowl, preferably resting in ice in another bowl to keep it cold.
Making sure the meat is well chilled, grind again through the smallest die of the meat grinder. pass a heel of bread through the grinder at the end to make sure you get as much meat as possible. This step is optional, but gives the best texture.
If grinding through the fine die is difficult for you, it's ok to grind it through the medium die twice.
Mix in the bacon, mushrooms, brandy and egg yolks, then cook a small piece to test the flavor. Adjust by mixing in some salt to taste, then repeat until it tastes good to you. It should be a little salty, since you'll be serving it cold.
Cooking
Ideally you'll let the chicken mixture rest overnight to build flavor now.
Preheat the oven to 250. Line a terrine with parchment, then the prosciutto, caul fat or bacon so that it lays over each side of the terrine as a wrapping.
Cook the terrine in a water bath with the fan on low, covered with foil, for roughly 1.5 hours, or until the terrine reaches an internal temperature of 150 F. Remove the pan from the oven and cool for 30 minutes, uncovered, then cover with the lid or cling film and chill.
Chill and Press
I typically set a weight on top of the terrine as it cools in the fridge, but you can skip it if you have to since it can take up some space.
Unmolding
The terrine will firm up as it cools. To unmold it, heat the outside of the pan by putting it in hot water. I used to warm the sides using a blow torch. Put a cutting board on top of the terrine, flip it over confidently, pat dry, wrap in clingfilm and reserve until needed.
Notes
Different livers can be used in this recipe. Rabbit and turkey make good variations.