Chicken Thigh Terrine
Here’s some old pics.
We started off thinking a chicken thigh terrine would be good, so we pulled out the old activa. First we started by glueing all the chicken thighs together and poaching them in sous vide. Them we decided to slice them and wrap them in chicken skin. We tried pan searing and deep frying them. Our favorite was deep fried. We served them as an appetizer with a morel and ramp ragout and pickled okra.
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