Preparation of the stuffing: Mix the chopped chicken fillets with the sausage meat, bacon, onion and garlic.
Incorporate the beaten eggs, parsley, and pour in the cognac. Season with salt and pepper.
Cooking the terrine: Preheat the oven to 180°C. Fill a terrine mold with the mixture.
Place a bay leaf on top for extra flavor. Cover with aluminum foil and bake in a bain-marie for 1h30.
Resting: Let cool before placing in the refrigerator for at least 2 hours so that the terrine holds its shape.
Tasting: Serve chilled, accompanied by toast, pickles and a fresh salad for a perfect balance of flavors.
To make your chicken and sausage meat terrine with cognac and smoked bacon a success, choose quality ingredients, such as fresh chicken and moderately fatty sausage meat.
To intensify the flavors, marinate the mixture of meat and herbs with the cognac for one to two hours before cooking.
Finely chop the ingredients for a smooth texture, and ensure gentle and even cooking in a bain-marie, making sure that the water does not overflow into the mold.
After cooking, a 12-hour rest in the refrigerator will allow the flavors to fully develop and the terrine to firm up.
Serve it with toast, pickles or a green salad to balance its rich side. For variety, you can add pistachios, mushrooms or spices such as paprika.
These tips will ensure a tasty terrine worthy of festive meals.
To store your chicken and sausage meat terrine with cognac and smoked bacon, place it in the refrigerator in its mold, well covered with cling film or aluminum foil to prevent it from drying out or absorbing surrounding odors.
It will keep for up to 4-5 days. If you want to extend its shelf life, you can freeze it
wrap it carefully in aluminum foil or plastic wrap, then place it in an airtight freezer bag.
It can be frozen for up to 2 months. To defrost, let it sit in the refrigerator for 24 hours before eating it.
Make sure to respect the cold chain to preserve its flavors and texture.
Preparation time: 15 minutes
Cooking time: 1h30
Servings: 6 to 8 people
