AT A GLANCE
If you don't want to do much cooking on Christmas Day, this is an ideal addition to the menu; it can be prepared all ahead, allowing a day for the terrine to set. It will keep refrigerated for three or four days. Serve it with cornichons, a crisp frisée salad or toast.
|01||Place ham hock in a large saucepan and cover with cold water. Add celery, carrot, onion and bay leaves, bring to the boil, then reduce to medium and simmer for 1 hour. Add chicken and simmer for a further 40 minutes. Remove pan from heat and set aside covered to finish cooking chicken (20 minutes).|
|02||Remove and discard skin from chicken and ham, then shred meat into large pieces. Place in a bowl and set aside. Strain and reserve 500ml poaching liquid. Purée parsley in a blender with a little warm poaching liquid. Squeeze excess water from gelatine and stir into reserved poaching liquid, then stir in parsley purée and season to taste.|
|03||Line a 1.5-litre loaf tin or terrine mould with plastic wrap. Place chicken and ham evenly in pan, then pour parsley mixture over. Cover and refrigerate to set (overnight).|
|04||Turn out terrine onto a board and slice thickly with a warmed sharp knife. Serve drizzled with olive oil toast, cornichons and salad alongside.|