Poulet au Citron Terrine

Adapted by StarChefs.com
April 2013
Yield: 1 terrine


For the Brined Chicken
13 ounces kosher salt
1 gallon cold water
2 3-pound chickens, split in half
For the Meyer Lemon Confit
3 Meyer lemons, halved
1 cup granulated sugar
For the Bouillon
4 Meyer lemons, halved
1 large leek, cut into 3 inch pieces, rinsed and trimmed
2 onions, peeled and quartered
1 head of garlic, halved horizontally
½ bunch cilantro, roughly chopped
3 sprigs thyme
2 bay leaves
15 black peppercorns, crushed
1 clove
1¼ cups dry white wine
For the Poulet au Citron Terrine
powdered gelatin
½ bunch cilantro, leaves only, chopped
Meyer lemon juice
zest of half a lemon


For the Brined Chicken:
In a non-reactive container, dissolve salt in the water. Submerge chicken halves and refrigerate overnight, or at least 12 hours. Remove and rinse chickens in cold water for 20 minutes.

For the Meyer Lemon Confit:
Squeeze and reserve juice from the Meyer lemons. With a spoon, scoop out and discard the remaining inside of lemons. Place rinds in a medium pot and cover with water. Bring to a boil, strain, and repeat twice with fresh water. Add the sugar with enough water to cover and simmer 20 minutes, until the rinds are tender. Drain and cool. Cut rinds into ¼-inch pieces.

For the Bouillon:
In a large stock pot, add the Brined Chickens and cover with cold water by 1 inch. Bring to a boil slowly. Reduce heat and skim to remove impurities. At a low simmer, add lemons, leek, onions, garlic, cilantro, thyme, bay leaves, peppercorns, clove, and white wine. Simmer 45 minutes more. Remove pot from the heat. Let chicken cool in bouillon and then remove from the pot, reserving bouillon. While warm, remove chicken meat from bones, leaving it in good sized chunks; reserve. Discard skin, bones, and cartilage and weigh remaining meat. Strain the bouillon through a fine mesh sieve lined with cheesecloth and set aside. Dampen reserved chicken pieces with some of the Bouillon to keep moist. Weigh and reserve a quantity of strained bouillon equal to the amount of cooked and boned chicken. (Reserve excess remaining bouillon for another use.)

For the Terrine:
In a large pot over high heat, bring the weighed Bouillon to a boil and skim to remove any remaining impurities. Reduce to a low simmer and add 1 ounce gelatin per 14 ounces of liquid; whisk to dissolve. Add reserved chicken pieces, simmer gently for 10 minutes, and remove from the heat. When liquid is just warm, add Meyer Lemon Confit and cilantro. Season with reserved Meyer lemon juice, lemon zest, salt, and pepper. (When the mixture is chilled, the seasoning will be slightly muted, so it is best to add a touch more seasoning than you think you need.) Transfer to a terrine mold. Chill for 1 day to set before slicing and serving.