テリーヌ型がなくても大丈夫！崩れても美味しい『鶏肉のテリーヌ』で、ちょっと贅沢な家飲みを♪【#996-Part2 テロップ入り】｜Chef Kiyomi MIKUNI

Thank you for always watching! We're bringing you a re-edited version (with subtitles) of episode #996, "Chicken Terrine," which was originally streamed in March 2023. 🤗 This terrine doesn't require a special mold! No special techniques are needed either. 🤭 Since you sauté the ingredients before spreading them in a gratin dish and baking it in the oven, there's no need to worry about it being undercooked. ♪ And because you don't need to pack it tightly into a mold, there's no need to worry about it falling apart. 😁 It goes well with both beer and wine! 👌 Please try it as an accompaniment to your home drinking! ▼Recipe Here▼ Chicken Terrine Terrine de volaille 【Ingredients】Gratin dish (770ml) Chicken thigh meat: 200g Chicken liver: 70-80g Garlic: 1/2 clove Onion: 30g Mushrooms: 80g White wine: 20cc Egg: 1 Parsley: 1 tablespoon (1 tablespoon dried parsley is also OK) Salt and pepper: to taste Bay leaf: 1 Salad, mustard: to taste 【Preparation】 ✔︎Cut the chicken into 3cm cubes and season with salt and pepper. ✔︎Finely chop the onion, garlic, and parsley. ✔︎Cut the mushrooms into bite-sized pieces. ✔︎Grease a heatproof dish with butter (not included in the ingredients list). ✔︎ Preheat oven to 180°C 【Instructions】 1) Bring water to a boil in a small saucepan and quickly blanch the chicken liver. Pat dry and cut into small pieces. ✍️ This removes the liver's odor. Soaking in milk can also remove the odor. 2) Heat a frying pan and brown the chicken thighs. ✍️ Do not add oil; use the chicken's own fat to brown the chicken. ✍️ Once the frying pan is on high heat, you can immediately add the chicken! As it heats up, the chicken's fat will render out. 3) Add the mushrooms, chicken liver, garlic, and onion in that order and sauté. Season with salt and pepper. 4) Add the white wine and let the alcohol evaporate. Transfer to a bowl and let it cool. ✍️ Scrape the browned bits from the bottom of the pan to transfer the flavor. 5) Add the eggs and parsley to the bowl and mix well. Season with salt and pepper. 6) Transfer to a gratin dish, cover with foil, and bake in a 180°C oven for 30 minutes using a water bath. ✍️Covering with foil and using a water bath allows for gentle cooking, resulting in a moist texture. ✍️Let it cool slightly, then refrigerate! Chill thoroughly and it's ready! ✍️When serving, it's delicious with a salad or mustard♪ Bon appétit! ▼Drinks▼ Beaujorais-Villages Louis Jadot France, Burgundy ▼Chapters▼ 00:00 Opening 00:14 Ingredients Introduction 00:37 Preparation 00:51 Preparing the Chicken and Liver 02:02 Sautéing the Ingredients in a Pan 04:13 Letting it Cool and Mixing the Remaining Ingredients 05:08 Preparing the Water Bath and Baking in the Oven 06:53 Plating 07:23 Tasting 08:07 Drinks 08:59 Ingredients List 🎞Original Video:    • #996『鶏肉のテリーヌ』鶏もも肉と鶏レバーで！｜Chef Kiyomi MIKUNI   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Instagram @hoteldemikuni   / hoteldemikuni   @kiyomimikuni   / kiyomimikuni   @chef_mikuni (Mikuni if ​​you make it)   / chef_mikuni   HOTEL DE MIKUNI https://oui-mikuni.co.jp/ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 【Essay】 🌟『For the daily dining table』 A Spoonful of France (Takarajimasha) https://amzn.asia/d/3BFh8e3 [Autobiography] 🌟 "Mikuni, Standing in the Kitchen Until Burned Out" (Fusosha) https://amzn.asia/d/ci7Hdw3 🌟 "Third-Rate Chef" (Gentosha) http://www.amazon.co.jp/dp/4344040643 [Recipe Book] 🌟 "The Chef Mikuni's Ultimate Home-Style Dishes" (Shufunotomo) https://www.amazon.co.jp/dp/4074606704 🌟 "All You Need Is a Delicious Soup." * *