Southwest Chile-Chicken Terrine - cooking recipe

Ingredients

1 (3 lb) roasting chickens
2 chicken legs
8 ounces pork fatback, cubed or 8 ounces bacon
1 minced shallot
1 tablespoon mild chili powder
2 teaspoons minced garlic
1 tablespoon salt
1 tablespoon chopped fresh oregano
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
2 fluid ounces heavy cream
1 ounce ham, fine dice
6 ounces cooked pinto beans
3 1/2 ounces roasted and diced green chilies
aspic, as needed

Preparation

Sautee and cool minced shallots; set aside.
Sautee and cool minced garlic; set aside.
Debone chicken and chicken legs.
Dice thigh meat (you should have one pound).
Cut breast into 1 inch cubes (you should have 12 oz).
Reserve separately.
Toss the leg meat and fatback with the seasonings (shallots, chili powder, garlic, salt, oregano, white peper, tabasco sauce).
Grind through the fine plate of a meat grinder into a chilled mixing bowl.
Add heavy cream and mix on medium speed for one minute, til homogeneous.
Chill.
Poach a spoonful o the forcemeat and adjust seasonings as needed before proceeding.
Fold in fine diced ham, pinto beans, and green chiles into forcemeat by hand over an ice bath.
Line a terrine mold with plastic wrap, pack forcemeat into mold and fold over the liner.
Cover the terrine and poach in 170 F water bath in a 300 F oven to an internal temperature of 165 F (60-75 minutes).
Remove terrine from water abth and allow to cool to an internal temperature of 90 to 100\u00b0F Add enough aspic to coat and cover the terrine.
Let terrine rest under refrigeration covered with a 2 lb press plate for at least 24 hours and up to two days.
Terrine can be sliced and served or wrap nad refrigerate for up to seven days.