Pickled apricots make a great accompaniment to this terrine made with wonderful free-range eggs.
- Place the chickens in a large stockpot with onion and bouquet garni, then cover with cold water and bring to the boil over medium-high heat. Reduce heat to low and simmer, topping up with more water if needed, for 1 hour or until chickens are cooked. Remove chickens from stock (leaving liquid in pan) and allow to cool.
- When cool enough to handle, discard chicken skin, then shred the meat into 2-3cm pieces. Return bones to cooking liquid and simmer over medium heat for 30 minutes or until liquid is reduced by half. Strain, discarding solids.
- Soften gelatine leaves in cold water for 5 minutes. Squeeze to remove excess liquid, then add leaves to 1 cup (250ml) warm stock (remaining stock will keep frozen for 3 months), with orange juice, zest and parsley. Stir to dissolve gelatine, then season well. Chill for 15-20 minutes until starting to set around the edges.
- Line a 1-litre terrine or loaf pan with plastic wrap, leaving plenty overhanging sides. Lay tarragon on the base if using. Pack terrine tightly with shredded chicken, adding stock between layers. Enclose in plastic wrap and chill overnight to set.
- For apricots, soak fruit in 2 cups (500ml) boiling water for 30 minutes. Drain, reserving 1/2 cup (125ml) liquid, and set fruit aside. Place liquid in a pan with remaining ingredients and 1 teaspoon salt. Stir over low heat to dissolve sugar, then simmer for 5 minutes. Add apricots and simmer for a further 15 minutes until reduced and syrupy. Cool, then store in the fridge for up to 2 weeks.
- Blanch beans in boiling water for 3-4 minutes until just tender. Drain, reserving 1-2 tablespoons liquid. Refresh in cold water. Mix aioli with enough liquid to loosen, season, then toss with the beans and olives.
- Turn out terrine onto a board, then slice thickly and serve with the beans, olives and spiced apricots.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set