INGREDIENTS: 1.5kg chicken legs 3 slices parma ham Duck fat 10 sage leaves 1 sprig fresh thyme salt & pepper
METHOD: Put duck fat in a saucepan (deeper the better), I didnt put a quantity because it depends on your saucepan but you need to completely cover the meat.Do not let the meat cook above the duck fat as it needs to poach with no air coming in contact. Melt the fat on the lowest setting you can do it needs to just bubble slightly NOT A SIMMER but just the odd bubble of fat. Add your chicken legs when melted and let it poach for about an hour and a half or maybe a bit longer until it falls away from the bone. Next remove the chicken from the fat and strip meat from bone and break down into small peices.(you need to have asbestos fingers for this) when the meat is stripped chop up the herbs finely and add the salt and pepper, taste as you go.I always add a bit more seasoning as it will be served cold.When you are happy with the results get 3 large ramekins and wipe some oil around the inside and line the ramekins in some cling film.Now line the ramekins with the parma ham,and then add the terrine mix.press down firmly and weight the terrines as best as possible (books work).Leave to chill in the fridge for a few hours, and serve with a red onion marmalade and brioche yum!