Chicken Terrine

This simple terrine will impress your family and friends. I added another teaspoon of salt to the recipe from what I did in the video, but it was extremely good. You can also experiment with adding fresh rosemary or thyme. Top it with some cranberry jelly to compliment the flavors. Recipe: 1.5 lbs of chick thigh (boneless and skinless) or debone a whole chicken 1 lb pack of bacon 5 cloves of fresh garlic - chopped fine 1/2 cup onion - chopped 2 tsp salt 1 tsp fresh ground pepper 1 tbsp ground coriander 1 cup fresh spinach 2 tbsp stock (chicken or duck) Mix all ingredients in a bowl, including the spinach so mixing it in does not create a layer that causes it to fall apart. Line casserole dish with bacon in 2 directions. Press in chicken mixture, top with more bacon, cover and bake at 350F for 1 hour. Remove lid and bake for an additional 1/2 hour. Remove from oven, let stand in its juices for 1-2 hours. Transfer to a cooling rack and let cool for another hour or 2. Transfer back into casserole dish, cover and refrigerate overnight. Slice in about 1/4 inch slices and serve.