Rich Rosemary-Poached Basil Chicken Terrine

Recipe

A silky, herb-infused chicken terrine with a 2:1 fat-to-protein ratio, featuring fresh basil and rosemary to help protect against oxidation. The chicken protein acts as a natural emulsifier, giving the terrine its smooth texture, enhancing protein digestion, and providing healthy calories—making it very gut-friendly.

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Ingredients

• 1.2 lb lean ground chicken

• 1 cup fat (butter, olive oil, high-oleic sunflower oil, or a mix)

• 1 tbsp of olive oil

• 1 cup fresh basil leaves, loosely packed

• 1 tbsp unflavored gelatin

• ¼ cup apple cider vinegar

• Salt & freshly ground pepper, to taste

• 5 sprigs fresh rosemary (or as much as you like, for preventing chicken oxidation)

• 1/4 cup cold water (for blooming gelatin)

• 1/2 cup warm water or light rosemary chicken broth (for blending)

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Method

1. Season the Chicken
   In a large bowl, combine ground chicken with salt, pepper, and a 1 tbsp of olive oil. Mix well, then shape into large balls about 3 inches in diameter.

2. Prepare Rosemary Poaching Liquid
   In a pot, simmer water with the rosemary sprigs for about 5 minutes to infuse.

3. Poach the Chicken Balls
   Gently lower the chicken balls into the rosemary water. Poach at a gentle simmer for about 20 minutes, or until the internal temperature reaches 160°F (71°C). Remove and let cool slightly.

4. Melt the Fat
   If using butter, melt 8 oz (1 cup) over low heat until fully liquid.

5. Bloom the Gelatin
   In a small bowl, sprinkle gelatin over 1/4 cup cold water and let sit for 1 minute.

6. Blend the Terrine
   In a high-speed blender or food processor:

   • Add the poached chicken, apple cider vinegar, extra salt and pepper, and ½ cup warm water or rosemary broth. Blend until partly smooth.

   • Pour in the melted fat and continue blending.

   • Add the basil leaves and blend again until very smooth.

   • Finally, add the bloomed gelatin and blend one last time until fully incorporated.

7. Set and Chill
   Transfer the mixture into a loaf pan, terrine mold, or a simple glass container. Smooth the top, cover with a lid or plastic wrap, and refrigerate for at least 4 hours, until firm.

8. Serve
   Slice or scoop and serve cold — as a complete meal or paired with side vegetables such as grilled peppers.