Lamb and Smoked Chicken Terrine

lamb terrineThis recipe looks long and involved, but it is really not much more difficult than throwing together a meatloaf. That is pretty much what a terrine is.


  • ½ (1.5 lb)of a smoked chicken (Reserve skin and fat of whole chicken.)

  • 16 slices of bacon, soaked in water

  • 2 ½ pounds boneless leg of lamb, roughly cubed retaining fat

  • 2 – 3 slices of white bread (sourdough, country or Italian)

  • ½ cup of milk

  • ½ cup red onion, chopped

  • 3 cloves garlic, chopped

  • ½ pound chicken livers, rough chopped

  • 8 peppercorns

  • 10 whole coriander seeds

  • 2 cloves

  • 2 allspice berries

  • 1/8 tsp cinnamon

  • 3 Tbs bourbon whiskey

  • 2 eggs, lightly beaten

  • 4 Tbs chicken fat (if not enough reserved chicken fat, use melted butter to bring to 4 Tbs)

  • 2 tsp salt

  • 1 oz shelled pistachios, rough chopped

  • 2 oz craisins or dried cranberries


1) Put 14 to 16 slices of bacon in a large bowl of cold water.

2)Bake chicken skins on a sheet pan at 350F until crisp. Time varies, so keep an eye on the skins to prevent burning. Chop and reserve the skins and measure and reserve the fat. If less than four tablespoons, make it up with softened butter.

3)Pull the chicken from the bones of the half chicken and rough chop.

4)Put the bread in a small bowl and pour the milk over and allow to soak into the bread about ten minutes.

5)Mix the chicken and lamb together and then process, batch-wise, in a food processor. Ten to 11 pulses should be enough to yield a coarse texture. Dump each batch into the bowl of a KitchenAid stand mixer.

6)Squeeze the milk from the bread, add the bread to the bowl of the processor with the onions, garlic and livers. Pulse to a coarse mixture, and add to the mixing bowl with the meat blend. Discard the milk.

7)Grind the whole spices in a mortar or a spice blender. Mix in the cinnamon and then add to the mixing bowl with the bourbon, chicken fat (and/or butter), chicken skins, eggs and salt.

8)Preheat the oven to 325F.

9)Put the paddle attachment on the mixer and blend on the second setting for two minutes, or until well combined.

10)Remove the bacon from water and then dry on paper towels.

11)Line a 9 x 5 x 13 Pullman pan with the bacon. Bring one slice from one side, across the bottom and up the other side. Repeat eight times. Then do the ends using three slices on each end. The last two slices should be saved for the top of the loaf.

12)Pack the meat into the pan, and about half way up, smooth the meat level and the sprinkle with the pistachios and cranberries. Press the remainder of the meat into the pan. Fold the bacon ends over the meat, sides first then ends. Use the reserved slices to cover the top of the loaf. If you need more bacon the achieve full coverage, soak a couple more slices for a few minutes and then finish covering the loaf.

13)Cover the pan with aluminum foil and set in a roasting pan. Pour boiling water into the roasting pan about half way up the Pullman pan. Put in a preheated oven.

14)Bake for two hours, uncover and bake for an additional 20 minutes.

15)Cool on a rack until cool enough to handle. Demold and wrap in plastic wrap, and then again in aluminum foil and refrigerate for two days.

16)Cut into serving slices of about ½ inch thickness, and vacuum pack and freeze, or serve with crostini or crackers.