1 whole chicken - 1.6kg (3lb 4oz)
100g/3 ounces of ham
225g/8 ounces of pork shoulder
300g/10 ounces of veal rump
450g/1lb of streaky bacon
500ml/ 1pint of double cream
1 egg
10ml/4fl ounces of Armagnac
3 tablespoons of freshly chopped parsley
3 tablespoons of finely chopped chives
2 tablespoons of tarragon, finely chopped
2 shallots, finely chopped
1 tablespoon of butter
1 tablespoon of melted butter
Halen Môn salt and black pepper

METHOD

Remove the chicken from the bones, keeping the two breasts in the fridge.

Line a terrine size 28 x 16 x 6cm with the streaky bacon. Chop the rest of the bacon and the chicken into cubes and place them in the food processor or mincer, along with the chicken livers, pork, ham and veal.

Place the minced meat into a large bowl and mix in the cream, egg and brandy. Add salt to taste - probably around two teaspoons - and pepper.

Heat a tablespoon of butter in a small pan and cook the shallots for 2-3 minutes. Leave to cool before adding the herbs.

Cut the chicken breasts into strips approximately 2cm thick and roll in the herb mixture. Place half the minced meat mixture in the terrine, then a layer of chicken, and finally the rest of the meat mixture.

To finish, add a little streaky bacon and leave in a cold place for about 4-6 hours before cooking.

Heat the oven to 200ºC. Place the terrine in a ‘bain-marie' (or water bath) and cook for an hour. Remove from the oven and cover with a chopping board or tray with around 500g weight resting on it, until the terrine has cooled.

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