Chicken and Vegetable Terrine in Gelatin, perfect for hot weather, is a light and flavorful option, ideal for any summer occasion, from a garden lunch to an elegant buffet. A versatile dish that combines taste and delicacy.
This version, enriched with crunchy green beans, raw carrots, Taggiasca olives, and hard-boiled eggs, is a tasty and nutritious idea, designed for those who want to stay fit without sacrificing flavor and freshness. The preparation itself does not take much time, as most is dedicated to resting in the fridge, making it a perfect recipe to prepare in advance, for example, the night before lunch or in the morning for dinner.
Served cold, this terrine is a light main dish, ideal for serving during the hottest times of the year.
But now let’s see together how to make the recipe for the Chicken and Vegetable Terrine in Gelatin. Prepare the ingredients and let’s begin!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs chicken breast (or turkey)
- 1 carrot
- 1 stalk celery
- 1/2 onion
- to taste salt
- 1 cube gelatin
- 2.3 cups water
- 2 tbsps red wine vinegar (or lemon juice)
- 1.8 oz green beans
- 1 carrot
- 1 egg (hard-boiled)
- to taste Taggiasca olives
Tools
- 1 Pot
- 1 Small pot
- 1 Electric grater
Steps
In a large pot, place the chicken breast (or turkey) with the carrot, celery, and onion. Cover with cold water and bring to a boil. Salt and cook over low heat for about 25-30 minutes, or until the chicken is tender. Let it cool in its broth to keep it moist. Once cool, shred or cut it into pieces and lightly salt it.
To speed things up, you can cook it with the vegetables in a pressure cooker with 500 ml of water. From the moment it starts to whistle, count 8-10 minutes of cooking, turn off the heat, and release the steam.
Meanwhile, prepare the gelatin: put 1.3 cups of water in a small pot, add the gelatin cube, and heat. Once the cube has dissolved, turn off the heat and add the rest of the water and the tbsps of vinegar (or lemon juice), stirring. Then, set it aside.
Meanwhile, prepare the hard-boiled egg: place the egg in a small pot with plenty of cold water and cook for about ten minutes from boiling, then cool under cold running water. Once cool, slice and set aside.
Place the shredded chicken in a baking dish, arrange the green beans, olives, and carrots julienned as desired (I used the Moulinex grater),
cover with the gelatin and finish with the sliced hard-boiled egg; cover with plastic wrap and refrigerate for at least 5 hours.
Here is the Chicken and Vegetable Terrine in Gelatin ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Chicken and Vegetable Terrine in Gelatin in the refrigerator for 1-2 days covered with plastic wrap.
Tips and Suggestions
To make a flawless and delicious terrine, here are some tips and suggestions:
– The Chicken: you can use poached or steamed chicken breast, finely shredded or cut into small cubes.
– The Vegetables: in addition to green beans, carrots, and Taggiasca olives, you can experiment with other seasonal vegetables. Great choices include peas (fresh or frozen), cherry tomatoes (halved), finely diced celery, or lightly blanched zucchini. Ensure the vegetables are cut into uniform pieces for better aesthetics and distribution. If using raw vegetables like carrots, slice them thinly or julienne them for a more pleasant texture.
– Accompaniments: the terrine is delicious on its own, but it can be accompanied by a simple green salad, fresh lettuce leaves, cherry tomatoes, or a light yogurt and chive sauce.
