Chicken & Apricot Terrine
Chicken & Apricot Terrine Yield: 3 terrines Amt Ingredient 6 ea. whole chickens, 2½-lb. as needed bacon or fatback to line terrine molds For the mousseline: 2 lbs. chicken breasts from whole chicken (reserve remainder) For the smoked chicken legs: 12 chicken thighs from whole chicken For the curing brine: Amt Ingredient 1 quart water ¾ cup [...]







