Smoked Chicken Terrine

Small Plate

Smoked Chicken Terrine: Texas Peach, Mustard, Fennel Cracker

Price:

$12

Allergies:

Dairy - cracker (very small amount)

Gluten - cracker 

Components of Dish:

Chicken Terrine - 

-1/4 of the chicken thighs are left skin on, cured for 2 days in our bacon cure and smoked. they are then diced small and reserved. The rest of the thighs are skinless and are cryovaced with EVOO, dijon mustard, salt and mint marigold from the garden. They are then sous vide for 1.5 hours at 160F. While hot they are mixed with shallots, lemon zest, marjoram, lemon juice, the smoked thighs and the fat they were sous vide in. 

-Mustard seeds are put in a 3% salt brine for 3 hours and then fermented with juice from our sauerkraut. A small amount of simple syrup is added for balance. This is mixed with fresh cut Texas peach

-Fennel cracker - same as brunch