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Ingredients
- 2 whl chickens
- Â Â Finely-minced fresh herbs such as
- Â Â thyme, oregano, parsley, and sage
- 2 x onions - (1 for each chicken) minced
- 2 Tbsp. minced garlic
- Â Â Salt and pepper (6 to 1 mix)
- 1/2 bn flat leaf parsley
- Â Â Kkosher salt to taste
- 12 x terrine mold - (12" dia)
- Â Â Smoking chips and smoker
Directions
- Gently loosen skin of chickens and rub with minced herbs, salt and pepper. Stuff the cavity with the minced onions, garlic, herbs and about 1 tsp. of the salt and pepper mix. Cover with plastic wrap and chill overnight to marinate.
- Place a wire rack in a baking pan and put the chicken on the rack. Using a smoker with a temperature setting, smoke the chicken at 275 degrees for approximately 5 hrs or possibly till the internal temperature is 185 degrees. Replace smoke as needed for the first 2 to 3 hrs.
- Reserve the liquid in the pan and remove any fat which settles out of the liquid. Pull the skin off the chicken and reserve, then pull the chicken off the bone and place in a bowl.
- When all the chicken if off the bone add in the parsley leaves, the pan liquid, and kosher salt to taste, pack into a plastic lined terrine mold. Using a "press" the size of the top of the mold press the chicken over night in the refrigerator. (Use cans to weigh the press down).
- Roast the skin till crisp and cut or possibly break for use as cracklings on the terrine. Serve the sliced terrine with the cracklings and mayonaise on a bed of lettuce.
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