Recipe for Chicken and Ham Terrine 
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Yield:
6
Ingredients:
Amount Ingredient
125 gm leeks
125 gm carrots
125 gm celery
2/5 kg ovenready chicken
700 gm piece of gammon unsalted
1 x level tsp black peppercorns
1 x few stalks of tarragon
150 ml white wine
1 x salt and freshly ground black pepper
4 x level tbspn chopped fresh tarragon
4 x level tbspn flat leafed parsley
tarragon sprigs to garnish
Instructions:
Instructions: Roughly chop the leeks carrots and celery.

Place in a large ovenproof casserole with the chicken gammon 450ml water black peppercorns tarragon stalks and white wine.

Bring to the boil slowly on the simmering plate then cover.

Cook on the grid shelf on the floor of the roasting ovenfor 1 hour or until tender.

Cook on the floor of the baking ovenfor 1 1/4 hours or until tender.

Remove the chicken and gammon from the liquid then set aside.

Bring the liquid to the boil on
the boiling plate bubble for 5 minutes then strain.

Cool and chill quickly in the freezer or freezer compartment of the fridge so that the liquid starts to gel a little.

Baseline a 205mm spring release tin with foil.

While the chicken and ham are still warm carve them into slices and strip the chicken meat off the legs and wings.

Place a layer of warm chicken in the base of the tin season and spoon over 4 tbsp cooking liquor.

Sprinkle with a little of the chopped tarragon and parsley.

Cover with a layer of warm ham season and spoon over another 4 tbsp cooking liquor.

Sprinkle with some more of the herbs then continue layering chicken ham and cooking liquor until all the meat has been used making the final layer a mixture of ham and chicken.

Cover the surface with clingflm and a 205mm plate or the base of a flan tin.

Place about 900g in weight you can use cans evenly on the top and refrigerate for at least 24 hours.

To serve terrine remove the cllngfilm turn out and cut into wedges.

Garnish with tarragon and serve with aioli mayonnaise.

If the gammon is salted cover it in water and leave to soak overnight. Discard the water then continue as above. When layering the terrine it is important the chicken and ham are both still warm as this will help the two meats suck together. This terrine is ideal for lunch or a late supper. Serve with small new potatoes and a large bowl of mixed green salad leaves.

Serves 6

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