Vegetable terrine with chicken
Sometimes, when I have leftover boiled chicken from soup or simply don't feel like making the classic beef salad, I prepare this cold terrine with vegetables and chicken. It's very practical for festive meals or when you need to bring something to a cold buffet. After trying it a few times, I can say it holds its shape well and is quite easy to slice. It combines the flavor of beef salad with a slightly elastic texture, thanks to the gelatin.
Quick Info
Total Time: about 2 and a half hours (including cooling)
Preparation Time: 30-40 minutes
Chilling Time: 2 hours
Servings: 8-10 slices
Difficulty: easy
Recipe Type: cold appetizer, suitable for festive platters or picnics
Ingredients
3 boiled carrots, chopped
3 boiled parsley roots, chopped
3 boiled potatoes, chopped
2 hard-boiled eggs, crumbled
100 g homemade light mayonnaise (ideally with condensed milk, egg yolk, mustard, and olive oil)
100 g low-fat sour cream
150 g sweet corn (canned, well drained)
150 g green peas (canned, well drained)
300 g boiled chicken breast, finely chopped
1 teaspoon sweet mustard (and more to taste if needed)
2 packets of granulated gelatin (16 g in total, according to package instructions)
200 ml clear broth leftover from boiling the meat and vegetables (strained)
1 tomato for decoration
9 thin slices of bell pepper (red, yellow, and green for appearance)
Preparation Steps
1. Boil the chicken breast along with the carrots, parsley roots, and potatoes in a pot of water with salt. Once cooked, remove them from the water and let them cool. Reserve 200 ml of the strained, cooled broth.
2. Finely chop the chicken breast, carrots, parsley roots, and potatoes. Peel and crumble the hard-boiled eggs.
3. Drain the corn and peas well. It's important to ensure there isn't too much liquid, or it will make the mixture soggy.
4. Prepare the mayonnaise if you don't have it ready. Combine the egg yolks with a bit of mustard, condensed milk, and olive oil, then add the sour cream and mix until smooth. If using store-bought mayonnaise, mix it directly with the sour cream.
5. In a large bowl, mix all the ingredients: chicken breast, carrots, parsley roots, potatoes, eggs, corn, peas, and the mayonnaise-sour cream dressing. Add a teaspoon of sweet mustard, then taste and adjust the salt or mustard as desired.
6. When the broth is completely cool, prepare the gelatin. Sprinkle the contents of the 2 packets over the cold broth and let it swell for 10 minutes. Then place the swollen gelatin over a double boiler or low heat, stirring continuously until completely dissolved. Do not let it boil, as this will diminish the gelatin's properties.
7. Once the gelatin is dissolved, gradually pour it in a thin stream over the vegetable-chicken mixture, stirring continuously for even distribution.
8. Line a loaf pan with plastic wrap, leaving the edges hanging over the sides (to make it easier to remove later). Pour the mixture into the pan and smooth the surface with a spatula or the back of a spoon.
9. Cover with the edges of the plastic wrap and refrigerate for at least 2 hours to set well.
10. After chilling, invert the terrine onto a platter, remove the plastic wrap, and decorate with thin slices of tomato and bell pepper, according to your inspiration.
Why I Make This Recipe Often
Because it's easy to portion, looks great on a platter, and can be made in advance. The ingredients are accessible and I usually have them on hand, especially when I have leftover chicken from soup. It keeps well in the fridge and is suitable when I need something substantial yet cold.
Tips and Variations
Tips
- The broth for the gelatin must be clear and completely cooled before adding the gelatin.
- The vegetables and chicken breast should be well drained of liquid before mixing.
- If you want the terrine to slice cleanly, use a thin knife, slightly moistened.
Substitutions
- You can also use other root vegetables, such as celery or parsnips, if you don't have parsley roots.
- If you don't want light mayonnaise, you can use regular mayonnaise, but the result will be denser and richer.
- Peas and corn can be frozen and then boiled, not necessarily from a can.
- For a meatless version, you can omit the chicken breast and increase the amount of vegetables.
Variations
- You can add a bit of finely chopped pickled cucumber if you want a tangy note, but be careful not to let it release too much water.
- If you prefer, you can assemble the terrine in small portions, in individual molds.
Serving Ideas
- Serve cold, sliced, as an appetizer on festive platters.
- It can also be used as a cold snack, alongside toasted bread.
- It works well as a packed lunch if you have a container that protects it from being squished.
Frequently Asked Questions
1. Can I use sheet gelatin instead of granulated?
Yes, but you need to follow the instructions on the package for equivalence. Generally, one sheet of gelatin is 2 g. For this recipe, use about 8-9 sheets.
2. Can I use another type of meat?
Yes, turkey breast works very well too. It's important that it is cooked and finely chopped.
3. How long does it last in the fridge?
The terrine keeps well in the fridge for 2-3 days, covered. After that, the texture begins to change, and it won't be as good.
4. If I don't have a loaf pan, what can I use?
Any deep mold lined with plastic wrap: a cake pan, a large bowl, or a rectangular container.
5. Can I freeze the terrine?
I do not recommend freezing because the gelatin loses its texture and the composition becomes watery upon thawing.
Nutritional Values (estimated, per serving - 1 slice out of 10)
Calories: 130-150 kcal
Protein: 10 g
Fat: 6-8 g
Carbohydrates: 11-13 g
Values depend on the type of mayonnaise and sour cream used. If you choose light versions, the fat content decreases. Chicken and eggs provide the protein, while the vegetables add fiber and carbohydrates.
Storage and Reheating
The terrine should be stored in the refrigerator, covered or wrapped in plastic wrap. Reheating is not recommended, as the gelatin melts and the composition breaks down. It is best consumed cold, within 2-3 days of preparation. If you notice liquid on the surface or a suspicious smell, discard it.
Ingredients: 3 pcs boiled carrots, chopped 3 pcs boiled parsley, chopped 3 pcs boiled potatoes, chopped 2 pcs hard-boiled eggs, minced 100 g homemade diet mayonnaise 100 g low-fat sour cream 150 g sweet corn kernels 150 g green peas 300 g boiled and chopped chicken breast 1 pc tomato for decoration 9 slices bell pepper in traffic light colors 1 teaspoon sweet mustard 2 packets of food gelatin granules
