Terrine of chicken and ham is one of the recipes you need a larger number of components within the scope of the kitchen. The preparation is simple, but the number of elements to be taken is very large. These are a sprig of thyme, a chicken keeping the offal, one slice of ham thick, a leaf of laurel, a small onion, two tablespoons of brandy, four tablespoons of oil, 100 grams of bacon in thin slices, a glass of white winea medium leek, a leg of veal, a sprig of celery, two medium-sized carrots, salt and pepper.
The first thing to do in developing is put three litres of cold water in a saucepan, therefore it must have a considerable size. Within it you have to go throwing the leg of veal that should be split into pieces, along with the offal of chicken, the peeled carrots, celery, leeks, bay leaf, white wine and salt. Once all the components are already is to simmer medium for an hour and a half. When already broke the boil you have to remove from the fire, and you have to strain. Then, must be allow to cool and if it forms a fat at the top can be removed with a spoon.
Then, in a pot you have to add oil to heat and will need to add the chicken cut in two lengthwise. Once completed this, you must add the onion crushed into four pieces, and has to cook for 20 minutes. The following procedure is the separate all of the fire and when is well cold has to remove the skin.
