Terrina de Pollo (6 personas)
Chicken Terrine
600 gr. White chicken meat
100 gr. Chicken livers
100 gr. Cream
Powdered flavorless gelatin
1 Shot of brandy
2 Tablespoons of Paltita avocado oil
Salt, pepper
Laurel, thyme, parsley
Finely chop the white chicken meat.
Beat the cream until it is firm; set aside.
Stir-fry the chicken livers in avocado oil with the laurel, thyme and parsley.
Add salt, pepper and half the brandy, allowing it to evaporate. Chop the livers.
Place the chicken meat in a bowl and add a little more brandy, the cream, and mix.
Add the chopped livers.
Cover a mold with transparent plastic wrap and place the mix in the mold, compact it all and cover.
Place the mold in the refrigerator for 6 hours and then serve by cutting slices.
Decorate the plates to your liking.