How to make
If you want to dice the meat, cut it up before you boil it, otherwise you'll have to shred it!
Put the chicken into a pot, cover it with water and boil it.
Pour the water out, pour fresh water (about 4 cups), add the carrot, onion and celery!
Add salt and boil, until the products are fully cooked. Strain the broth through a cheesecloth. Add the soaked gelatin to it and stir, until the gelatin melts.
Cut the cooked carrot and celery into small pieces. Add the meat and chopped cucumbers. Mix the products.
Pour the broth into the oblong cake pan to measure the exact amount of liquid you will need for the terrine.
Return the broth back into the pot and pour a ladle of it into the mold. Leave it for 15-20 minutes, until it sets and pour the meat along with the vegetables.
Pour all of the broth, shake the mold to fit all of the products.
Leave the terrine in the fridge overnight, until it sets well.
Before turning it over, dip the mold briefly in warm water.
Garnish the jellied chicken terrine to your liking and serve it!
Enjoy!
