Chicken Terrine (Serves 6)



Ingredients: 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		Preparation: 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.